Spinach, Artichoke & Shrimp Quesadillas Recipe

"Now, if you like a good spinach/artichoke dip ... these are for you. This is so simple, and really easy to prepare. I usually prepare these along side a bowl of soup for lunch or dinner; or, serve them as an appetizer or snack. Personally, they are a bit rich for me as a main dish. I like to make half moons; and cut in 2-3 triangles - I just find that they are so much easier to flip on your grill pan, or in a saute pan. They don't last long; so, make plenty. The one thing to remember is; you are using cooked shrimp, not raw shrimp. I prefer to cook my own; but, precooked shrimp will work just fine. If using frozen shrimp; just make sure to completely thaw; then, set them on a paper towel to drain and dry. You don't want a watery filling. Prep or cook time does NOT include time for the filling to rest in the refrigerator."

Step by Step Method

Step 1

NOTE - Shrimp ... I like to cook my own, peel and devein. But, using pre-cooked shrimp are fine. Just make sure they are dried well, especially if thawed. Also, always remember to use what is in season and available. The shrimp are chopped; so, paying extra for extra large shrimp is not necessary - small shrimp will be just as good.

Step 2

Filling ... Simply add all the ingredients to a bowl; and, mix to combine. I start with 1 teaspoon of the lemon juice; and, 1/2 teaspoon of the Italian seasoning. Then, taste ... and, add more lemon or more seasoning if you want. And remember ... if you want a bit more spinach or artichokes; add them. There is NO exact amount required - always taste as you go.

Step 3

If possible, chill the filling for 30 minutes before making the quesadillas. It just lets all the flavors develop. Just cover the bowl with plastic wrap and refrigerate. Then, take it out of the refrigerator about 15 minutes before making the quesadillas; just to soften the cheese.

Step 4

Quesadillas ... Now, I like to use a flat grill pan (flat or with grates is fine). You can also use a large non-stick saute pan too. I have even done these in the oven; but, I like the little char you get on the grill pan.

Step 5

Lay the tortillas out flat on the counter or cutting board; and, fill half of the tortilla. Fold in half creating a half moon. Make sure to lightly spray or brush the top side of the tortilla with a nonstick spray or olive oil.

Step 6

Grill/Saute ... Heat the pan to medium heat. Add quesadillas to the pan, oiled side down; then, lightly brush or spray the top with oil as well. Then, cook until golden brown, about 5 minutes. Then, flip; and, grill another 5 minutes until golden brown. If you are making several of them; after they are cooked; place on a sheet pan lined with a cooling rack or grate - and place in a 200 degree oven to keep warm.

Step 7

Serve and ENJOY! ... Cut each tortilla in to 2-3 triangles. That's it. NO sauce needed. Absolutely delicious and easy. Perfect for lunch, dinner, snacks, or, appetizers for a party.