SHRIMP PESTO QUESADILLAS

SHRIMP PESTO QUESADILLAS

 

1 Tbs. olive oil

6, 8-9” flour tortillas

¾ cup pesto

3 cups shredded mozzarella cheese

1lb. pre-cooked shrimp (40/60 count, shells and tails removed)

 

Preheat oven to 400 degrees

 

Cover a large cookie sheet with tin foil and drizzle with olive oil.

 

Spread 2 Tbs. Pesto on each tortilla.  Place 3 tortillas, pesto side up, on the baking sheet.  Sprinkle each with ½ cup of the shredded cheese.  Next, place equal portions of the shrimp on each tortilla, top with another ½ cup of the cheese, and finish with another tortilla, pesto size down.

 

Place another heavy baking sheet on top of the quesadillas and bake for 10 minutes.  If the cookie sheet is not heavy, place a cast iron/oven proof pan on top of the second cookie sheet to weigh it down.  Remove the top cookie sheet and gently flip each tortilla over.  Bake for an additional 5-7 minutes until lightly browned and crispy.  (Note – the second cookie sheet on top will keep the tortillas from curling up.)

 

Remove from oven and let rest for 5 minutes.  Cut each tortilla into 6 wedges and serve hot.

 

This recipe won ‘best appetizer in the Patriot Ledge holiday recipe contest back in 1998 and has been a family favorite ever since.  Super simple and super delicious!

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Seafood

Appetizers

8 Ingredients or less

© 2018 by PAMELA GELSOMINI, LLC