Alice Springs Spring Quesadilla

• Meat

  • 4 slices Bacon, cooked and chopped

• Seafood

  • 1 lb Peeled and devained shrimp

• Produce

  • 1/2 cup Green onions
  • 1 cup Mushrooms

• Condiments

  • 2 tbsp Dijon mustard
  • 2 tbsp Honey

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 4 Flour tortillas, large

• Dairy

  • 1 cup Cheddar or colby jack cheese

Found on maebells.com

Description

Ingredients

• 1 pound peeled and devained shrimp
• 1 tablespoon olive oil
• 4 slices of bacon, cooked and chopped
• 1 cup sliced mushrooms
• 1 cup shredded cheddar or colby jack cheese
• 1/2 cup chopped green onions
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 4 large flour tortillas (I used Udis gluten free)

Directions

• Heat a skillet to medium heat add the olive oil and shrimp and sauté for 3-4 minutes on each side until shrimp is pink and cooked through.
• Set cooked shrimp aside and add mushrooms to skillet, sauté for 2-3 minutes until softened.
• Remove mushrooms and wipe skillet clean.
• Assemble the quesadillas by sprinkling the cheese on one side and top with mushrooms, shrimp, bacon and green onions.
• Combine the mustard and honey and drizzle over the shrimp.
• Fold the tortilla over the filling and place carefully in the hot skillet. Cook 2-3 minutes until the tortillas are golden brown and the fillings are warmed through.