Ingredients
- Tortilla Shells each one will make eight triangular servings
- Medium Sized Shrimp can used quick peel or pre-cooked – each large tortilla will require 8 – 12 shrimp
- Mascarpone or Cream Cheese
- Shredded Mozzarella
- Olive Oil to coat
- Dried Thyme or Parsley
- 1/2 cup Mayo
- 1 tsp Sun-dried tomato pesto or paste
- Tabasco or any hot sauce
- Worcestershire Sauce
- Granulated Garlic
Instructions
- Preheat oven to 350°F.Boil shrimp as if for shrimp cocktail, or used pre-cooked shrimp. Once cooked cut into small pieces. Spread Mascarpone or Cream Cheese on tortilla. Place shrimp over top, then sprinkle with shredded mozzarella. Place another tortilla on top and spray or brush with olive oil, then sprinkle thyme or parsley. Bake for 10 – 15 minutes to melt cheese and slightly brown tortilla. Cut into eights. While quesadillas are baking place mayo and sun-dried tomato paste in bowl, add a dash of Tabasco and Worcestershire and granulated garlic to taste. Stir together and place in small bowl for dip.
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