Ingredients:
1 bunch scallions
4 ounces baby bella or Cremini mushrooms, sliced
3 slices pre-cooked bacon chopped
1 tablespoon butter
2 teaspoons olive oil
1 can (4 oz. size), baby deveined shrimp; rinsed and drained
2 tablespoons lite soy sauce
8 ounces Mexican blend grated cheese
8 flour tortillas (6-inch size)
Olive oil spray
Directions:
Saute the scallions, mushrooms and bacon in the olive oil and butter on medium heat; about 5 minutes or until browned.
Add the shrimp and the soy sauce. Saute two minutes.
Place one tortilla on the counter. Spread one-fourth of the mixture on the tortilla and top with one-fourth of the Mexican cheese. Place a second tortilla on top.
Spray the top tortilla with olive oil spray.
Assemble the rest of the Quesedillas the same way. Spray your grilling surface or the inside of your saute pan with the olive oil spray. Heat to medium-high. Carefully place the quesadillas on the grill. Keep the oiled side up. If you are cooking them in a saute pan, cook them one at a time and put them in the oven to keep warm as they are finished. Watch carefully so they don't burn; reducing the heat if needed.
When first sides are done, carefully flip over the quesadilla with a large spatula. Cook until second side is browned.
Remove from the grill and slice them with a long knife or pizza cutter.
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