- Ingredients & Instructions
4Mission Gluten Free Soft Taco Flour Tortillas
½cup spinach artichoke dip
1cup shrimp, cooked, tail and shell removed, chopped
1cup mozzarella cheese, shredded
salt and pepper to taste
Pre-heat a sauté pan over medium heat.
To assemble each quesadilla: spread 2 tbsp. spinach artichoke dip on one half of the tortilla, top with ¼ cup chopped shrimp, and ¼ cup shredded mozzarella cheese. Fold the other side of the tortilla over, making a quesadilla. Brown the quesadilla on both sides in the pre-heated sauté pan. Cut into thirds and serve with chunky salsa.