Prep time: 10 mins
Cook time: 15 mins
4 Mission® Gluten Free Tortillas
½ cup Spinach artichoke dip
1 cup Shrimp, cooked, tail and shell removed, chopped
1 cup Mozzarella cheese, shredded
½ cup Salsa
To taste Salt and pepper
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.