Havarti Shrimp Quesadillas
Apricot preserves add a touch of sweetness to the mushrooms, shrimp and cheese inside these grilled quesadillas. Or cook them in a hot skillet until lightly browned. —Susan Manning, Burlington, North Carolina
Ingredients
- 1/2 pound fresh mushrooms, chopped
- 1 tablespoon canola oil
- 1 tablespoon butter
- 6 tablespoons apricot preserves
- 6 flour tortillas (10 inches)
- 6 ounces Havarti cheese, thinly sliced
- 1/2 pound cooked medium shrimp, peeled and deveined and chopped
- 2 tablespoons butter, melted
Reviews
My family did not like these. Recipe easy but not desired flavor.
These were awesome! Didn't have any havarti so we used gruyere instead.
Creamy Havarti complements the subtle flavor of shrimp beautifully in this recipe--it's the perfect cheese to use without overwhelming the other ingredients.
These were super easy to make and absolutely great tasting! The only downside we had to making them was to flip them on the grill was a little difficult because some of your ingredients may fall out.
I also agree that some seasoning is necessary. I think next time I will add some cumin and maybe a dash of cayenne. Good base ingredients though!
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needs more spice, maybe chili powder, taco seasoning, we added taco sauce at the table.
These quesadillas are very tasty! My mom says they are the best she has ever had.
The family loves it. They say they'd prefer it to pizza any day. wow!
The flavors were great together. I added raw, chopped shrimp the my sauteing mushrooms and cooked until done. This made them very tender.