I've been craving Mexican inspired food like crazy lately! Although I had tons on Cinco de Mayo, I just can't get enough. Quesadillas have become my go to quick fix meal because they are super easy to make, cook quickly, and feed my Mexican food craving! These shrimp quesadillas have a Greek twist: hummus, artichoke hearts, and feta cheese filling. Add tortillas to your pantry staples list and when you need dinner in a hurry fill with whatever you have on hand (leftover chicken, day old pesto, the last of a bunch of random cheeses, etc.). Now that the weather has turned warm, making them on the grill is super fun because it gives the quesadillas a nice smoky flavor and those pretty grill marks. Make these quesadillas tonight and read more
Nonstick cooking spray
4 8-inch vegetable tortillas
1/2 a 7-oz. carton garlic or spicy three-pepper hummus (1/3 cup)
6 oz. peeled, deveined cooked medium shrimp
1 6-oz. jar marinated artichoke hearts or half a 16-oz. jar pickled mixed vegetables, drained and coarsely chopped
1 4-oz. pkg. crumbled feta cheese
- Coat one side of each tortilla with cooking spray.
- Place tortillas, sprayed side down, on work surface; spread with hummus. Top half of each tortilla with shrimp, artichokes, and cheese. Fold tortillas in half, pressing gently.
- Heat large nonstick skillet or griddle over medium heat for 1 minute. Cook quesadillas, two at a time, for 4 to 6 minutes or until browned and heated through, turning once.