Havarti Shrimp Quesadillas

Name: Havarti Shrimp Quesadillas
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 dozen.
Cuisine: North America, Mexican
Ingredients: 1/2 pound fresh mushrooms, chopped; 1 tablespoon canola oil; 1 tablespoon butter; 6 tablespoons apricot preserves; 6 flour tortillas (10 inches); 6 ounces Havarti cheese, thinly sliced; 1/2 pound cooked medium shrimp, peeled and deveined and chopped; 2 tablespoons butter, melted

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 2 dozen.

Apricot preserves add a touch of sweetness to the mushrooms, shrimp and cheese inside these grilled quesadillas. Or cook them in a hot skillet until lightly browned. —Susan Manning, Burlington, North Carolina

Ingredients

1/2 pound fresh mushrooms, chopped
1 tablespoon canola oil
1 tablespoon butter
6 tablespoons apricot preserves
6 flour tortillas (10 inches)
6 ounces Havarti cheese, thinly sliced
1/2 pound cooked medium shrimp, peeled and deveined and chopped
2 tablespoons butter, melted

Directions

1. In a large skillet, saute mushrooms in oil and butter until tender.
2. Spread 1 tablespoon preserves over half of each tortilla; top with cheese, shrimp and mushrooms. Fold tortillas over. Brush both sides with melted butter.
3. Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into 4 wedges. Serve warm.

Nutrition Facts

1 wedge: 123 calories, 5g fat (3g saturated fat), 26mg cholesterol, 166mg sodium, 12g carbohydrate (2g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 fat.

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