Chicken Shrimp Spinach Quesadillas (Print Format)
Golden tortillas filled with tender chicken, shrimp, spinach, and a creamy, cheesy filling with Cajun spices.
# Ingredients:
→ Protein
01 -
1 cup cooked shredded chicken
02 -
1 cup peeled and deveined shrimp
→ Vegetables
03 -
2 cups fresh spinach, well drained
04 -
3 cloves garlic, minced
→ Dairy
05 -
1 cup heavy cream
06 -
½ cup cream cheese
07 -
1 cup shredded mozzarella cheese
08 -
½ cup shredded cheddar cheese
09 -
1 tbsp butter
10 -
Butter for toasting tortillas
→ Spices and Seasonings
11 -
1 tbsp olive oil
12 -
½ tsp paprika
13 -
½ tsp black pepper
14 -
½ tsp salt
15 -
½ tsp onion powder
16 -
½ tsp Cajun seasoning
17 -
¼ tsp chili flakes
→ Other
18 -
Flour tortillas
# Steps:
01 -
Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Add shrimp seasoned with Cajun spices and cook for 2 to 3 minutes until opaque. Remove shrimp and set aside.
02 -
In the same skillet, add cooked shredded chicken, paprika, and black pepper. Stir and cook for 2 minutes to warm through and develop flavor.
03 -
Incorporate the drained spinach into the skillet and cook until wilted, stirring occasionally.
04 -
Add minced garlic, heavy cream, and cream cheese to the skillet. Stir continuously until the cream cheese melts and the mixture is smooth. Then add mozzarella, cheddar, salt, onion powder, and chili flakes, stirring until cheese melts and sauce is creamy.
05 -
Return cooked shrimp to the skillet and fold into the creamy mixture, combining all ingredients evenly.
06 -
Place a portion of the filling onto one half of each flour tortilla. Fold tortillas over and toast them in a buttered skillet until golden brown and crisp on both sides.
07 -
Slice the quesadillas and serve immediately, optionally accompanied by creamy cilantro dip or spicy mayonnaise.
# Tips:
01 -
Drain spinach thoroughly before cooking to prevent soggy filling.
02 -
Combining cheddar and mozzarella cheeses achieves optimal melt and flavor.
03 -
Pairs well with creamy cilantro dip or chipotle mayonnaise.