Take ordinary quesadillas to the next, delicious level by adding shrimp, black beans and a spicy salsa verde.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound jumbo or extra-large fresh shrimp , peeled, deveined and coarsely chopped
- 1 jar (16 ounces) Pace® Salsa Verde
- 4 flour tortilla (10-inch)
- 2 cup shredded Mexican cheese blend (about 8 ounces)
- 1/2 cup drained canned black beans
Directions
- Heat the oil in a 10-inch skillet over medium-high heat. Add the shrimp and cook for 2 minutes or until they’re cooked through, stirring often. Stir in 1 cup salsa and cook until the mixture is hot and bubbling.
- Spread half the shrimp mixture on each of 2 tortillas. Top each with half the cheese and half the beans. Brush the edges of the tortillas with water. Top with the remaining tortillas and press the edges to seal.
- Heat a 12-inch nonstick skillet over medium-high heat. Cook the quesadillas one at a time for 5 minutes or until they’re golden on both sides and the filling is hot. Cut the quesadillas into wedges and serve with the remaining salsa.
article courtesy of KitchenDaily.com
