Quick & Simple Dinner for 2
2 Servings
2 dozen Medium Frozen Shrimp, peeled, deveined, & tail-off
1 tbsp Vegetable Oil
4 handfuls Fresh Baby Spinach
6.5 oz can Sliced Mushrooms, drained
2.25 oz can Sliced Black Olives, drained
1/4 cup Sliced Green Onions
2 tbsp Lime Juice
1/8 tsp Cayenne Pepper
1 tsp Dried Cilantro
2 tsp Nature's Seasoning
Non-Stick Spray
4 Wheat Tortillas
1 cup Fiesta Blend Shredded Cheese
1) Defrost the shrimp by placing them in a strainer under cool running water.
2) Meanwhile, bring a medium pot of water to a boil.
3) Preheat oven to 350 and line a cookie sheet with foil.
4) Add the defrosted shrimp to the boiling water and cook for 2 minutes.
5) Drain the shrimp and place them back into the pot.
6) In a pan over medium heat, heat the vegetable oil then add the spinach.
7) While spinach wilts, add the lime juice, cayenne pepper, dried cilantro, and 1 tsp of Nature's Seasoning to the shrimp and stir.
8) Add the mushrooms, black olives, green onions, and remaining tsp of Nature's Seasoning to the wilted spinach and stir to combine. Cook for 3 - 5 minutes. Remove from heat.
9) Spray 1 side of 2 tortillas with non-stick spray and lay them sprayed side down on the cookie sheet.
10) Evenly spread 1/4 cup of the cheese on each tortilla.
11) Evenly spread 1/2 of the spinach mixture and 1 dozen shrimp onto each tortilla then top with the remaining 1/4 cup of the cheese.
12) Spray 1 side of the remaining 2 tortillas with non-stick spray and lay them sprayed side up on the quesadilla filling.
13) Bake the quesadillas in the preheated oven for 12 - 15 minutes until tortillas are crispy and the filling is bubbly.
14) Serve quesadillas by cutting each serving into 4 triangles using a pizza cutter. Enjoy!
TIP: My favorite go-to seasoning---Morton's Nature's Seasoning! It has the perfect blend of all of my favorites including garlic powder, onion powder, salt, pepper, dried parsley, and celery seeds.
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