INGREDIENTS
4 large flour tortillas
3 cups shredded Monterey Jack, divided
2 cups chopped spinach
2 TBSP. butter
1 tsp. Old Bay seasoning
1 1/2 lbs. medium shrimp, cleaned, deveined, and tails removed
1 cup guacamole
1 medium tomato, chopped
1/4 cup chopped cilantro
Cayenne pepper
DIRECTIONS
Preheat oven to 400-degrees.
Prepare two rimmed sheet pans with parchment paper.
Place two tortillas on each sheet pan.
In a medium bowl, combine 2 cups of Monterey Jack cheese and spinach.
Set aside.
Melt butter in a large skillet over medium-high heat.
When butter begins to bubble, stir in Old Bay and toss with shrimp.
Sauté until shrimp are cooked through and pink.
Add a handful of cheese-spinach mixture to half of each tortilla.
Divide shrimp evenly and place in a single layer over mixture.
Top with remaining cheese-spinach mixture and fold tortilla over.
Sprinkle remaining cheese on top of each quesadilla.
Bake until melted.
Top each quesadilla with guacamole, tomato, cilantro and a dash of cayenne pepper.
Serve immediately.
