HAVARTI SHRIMP QUESADILLAS
1/2 lb fresh mushrooms, chopped
1 tbsp canola oil
1 tbsp butter
6 tbsp apricot preserves
6 (10-inch) flour tortillas
6 oz havarti cheese, thinly sliced
1/2 lb cooked peeled and devined shrimp, chopped
2 tbsp butter, melted
In a large skillet saute the mushrooms in oil and butter until tender.
Spread 1 tbsp of apricot preserves over each half of tortilla, top with the cheese, shrimp, and mushrooms. Fold the tortillas over. Brush both sides with the melted butter.
Grill the quesadillas, uncovered over medium heat for 1 to 2 minutes on each side or until golden brown, and the cheese is melted.
Cut each quesadilla into 4 wedges. Serve warm.
Makes 12 servings
1/2 lb fresh mushrooms, chopped
1 tbsp canola oil
1 tbsp butter
6 tbsp apricot preserves
6 (10-inch) flour tortillas
6 oz havarti cheese, thinly sliced
1/2 lb cooked peeled and devined shrimp, chopped
2 tbsp butter, melted
In a large skillet saute the mushrooms in oil and butter until tender.
Spread 1 tbsp of apricot preserves over each half of tortilla, top with the cheese, shrimp, and mushrooms. Fold the tortillas over. Brush both sides with the melted butter.
Grill the quesadillas, uncovered over medium heat for 1 to 2 minutes on each side or until golden brown, and the cheese is melted.
Cut each quesadilla into 4 wedges. Serve warm.
Makes 12 servings
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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