Spinach & Shrimp Quesadillas

by Helana Brigman | September 1, 2010 6:00 am

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One of my very close friends is a “picky eater.”  He likes burgers, meat, potatoes, and macaroni and cheese.  Basically, he likes his carbs.  Seldom do I make anything out of the ordinary (not even homemade hummus!) as he won’t eat it.  Well, he’ll eat it and say “that’s alright,” but he won’t actually eat it.

When feeding picky eaters there are only certain dishes that cut it.  If not cooking from an already established menu, then you’re going to have a tough battle to fight.  Yet, sometimes that battle is exciting.  It introduces your friend to dishes they wouldn’t normally eat, and it forces you to be extra creative.  These Spinach & Shrimp Quesadillas are exactly this kind of dish.

Somehow–perhaps through divine intervention about said picky eater’s taste preferences–I managed to combine things he actually liked.  He likes spinach, but not broccoli, mozzarella, but not pepper jack cheese, flour tortillas, but not corn ones, shrimp, but not fish.  By combining the former ingredients I had, well, quessadillas.  Grilled until golden brown and “melty,” how could any picky eater turn down an American favorite when it does, in fact, contain things he likes? Exactly.  He can’t.

Make these simple quesadillas with shrimp, spinach, and mozzarella, or with popular alternatives of chicken, or no meat for a Mexican-inspired entree that is clearly delicious (even for picky eaters).

Spinach & Shrimp Quesadillas

This recipe, although similar to many quesadilla dishes found online, comes from nowhere in particular.  Born out of hunger and a basic understanding of how quesadillas are made, this dish combines fresh mozzarella, herbs, cooked shrimp, and spinach in a Mexican-inspired entree that is clearly delicious.


* 4-6 flour tortillas

* 1 cup mozzarella, cut into 1 inch cubes

* 1/4 cup feta cheese, crumbled

* 1 1/2 cup freshly steamed spinach, squeezed & de-stemmed (can use fresh frozen)

* 1/2 cup shrimp, cooked

* small handful of chopped green onions

* salt & pepper to taste

Special Equipment Needed:

*Foreman Grill[1], optional

1.) Combine cooked spinach, shrimp, mozzarella, feta cheese, and salt & pepper in a bowl.

2.) Warm flour tortillas either in the microwave for 15 seconds (make sure to dampen both sides with a little water).

3.) Spread filling mixture over the inside of a warmed tortilla.

4.) Fold tortilla in half and grill until golden brown and somewhat crispy in a skillet with oil, or on a Foreman Grill.

5.) Plate, cut in half, and serve.  Enjoy! Makes 4-6 quesadillas.


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  1. Foreman Grill: http://astore.amazon.com/cleardelic-20/detail/B001B19G7U
  2. [Image]: http://www.mycitycuisine.org/wiki/Quesadilla
  3. [Image]: http://www.linkwithin.com/

Source URL: http://www.clearlydeliciousfoodblog.com/2010/spinach-shrimp-quesadillas/