Shrimp, Spinach and Tomato Quesadillas



  • 8 raw shrimp, peeled and deveined
  • 1 cup spinach
  • 1 tomato, chopped
  • 1 teaspoon garlic powder
  • 12 cup shredded mozzarella cheese
  • 2 tablespoons shredded parmesan cheese
  • 2 tortillas (I used udi’s gluten free tortilla shells)


  1. Toss the shrimp in a small pan and cook for a few minutes. Add spinach, tomato, and garlic powder and stir to combine.
  2. Brush a little melted butter on both tortillas.
  3. Evenly spread the cheeses over the tortilla, not too close to center or edge.
  4. Spread the spinach and tomato filling over the cheese – spacing the shrimp out evenly.
  5. Cover with second tortilla.
  6. When first side is golden brown flip and cook until side two is golden brown.
  7. Move to cutting board and cut into 8 equal pieces, using a pizza wheel, with one shrimp in the center of each piece.


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