Watch the video above to see Rada Cutlery’s step by step how to prepare this delicious and healthy quesadilla recipe!
Spinach & Artichoke with Shrimp Quesadilla Recipe
Ingredients you will need:
- 4 oz Neufchatel cheese
- 1/2 cup plain non-fat Greek yogurt
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 3 scallions, chopped
- 1 teaspoon lemon juice
- 1 package frozen chopped spinach, thawed and drained
- 1 can quartered artichoke hearts, drained
- 4 oz cooked shrimp, chopped
- 1/4 cup shredded part-skim mozzarella
- 1/4 cup low-fat Parmesan
- Salt and pepper
- 12 whole wheat or corn tortillas
- Extra virgin olive oil spray
Make these incredible Spinach & Artichoke with Shrimp Quesadillas for an appetizer or meal that can’t miss. This easy shrimp quesadilla recipe features an array of flavorful ingredients and a low calorie count, making it a dish you absolutely must try!
Chop 3 scallions.
Chop 4 oz cooked shrimp.
Slice 1 lemon in half.
Chop 3 garlic cloves.
Whip 4 oz Neufchatel cheese until light and fluffy.
Add 1/2 cup non-fat Greek yogurt and whip further.
Add 1 teaspoon fresh-squeezed lemon juice and 1/2 teaspoon red pepper flakes. Mix with a spatula.
Add 1 package frozen chopped spinach, thawed and drained, 1 can quartered artichoke hearts, drained, 4 oz chopped shrimp, 1/4 cup shredded part-skim mozzarella, and 1/4 cup low-fat Parmesan. Mix.
Lightly coat one side of a tortilla with extra virgin olive oil spray and flip over. Add and spread a portion of the mixture. Place another tortilla on top of the mixture and spray the top. Repeat until the tortillas and mixture are used up.
Coat your fry pan with extra virgin olive oil spray and cook quesadilla on low heat. Cook for 4 to 6 minutes on each side or until lightly browned. Remove from heat, rest 1 minute, then quarter. If storage is necessary, place in a warm oven until ready to serve.
Serve and enjoy!
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Shrimp Quesadillas Transcript
Hi there, Jess in the Rada kitchen, thanks for joining me. Today we’re going to make an appetizer that you can serve at your next gameday get-together. It’s an appetizer packed with shrimp and spinach, a lighter version of the traditional spinach and artichoke dip. Let’s go ahead and get started.
Using my French Chef knife, we are going to chop some scallions. I’m just going to remove the ends and tops. Discard. And again with my Rada French Chef knife. And set aside. Next I have some shrimp that I’ve deveined, peeled, and precooked. Again, just a rough chop. Let’s go ahead and slice our lemon, set that aside when we’re ready for the juice, and chop up our 3 cloves of garlic.
The next step is to whip our Neufchatel cheese until it’s nice and fluffy. Now we’re adding in our Greek yogurt. About ½ cup. To our whipped mixture we’re going to add chopped garlic, about half a teaspoon of red pepper flake, then some freshly squeezed lemon juice. Give it a good shake and combine with my mixing spatula.
Now we’re ready to add all the other components to our filling. First up, our scallions. First up, add our chopped spinach and quartered artichoke hearts. Our precooked chopped shrimp, and lastly, our part-skim mozzarella cheese that’s been shredded, and some shredded low-fat Parmesan. Let’s go ahead and mixing that up with my Rada Mixing Spatula. Now, let’s go ahead and fill our quesadillas. Taking our whole wheat tortilla, I’m going to spray the bottom with extra virgin olive oil. I’m going to spread out a third cup of our mixture on the tortilla. Get a nice, even layer. Take our second tortilla, spray the top, and we’re ready for the frying pan.
I’m going to give my pan a coat of spray, place my quesadilla on the pan, and it’s going to cook about 4 to 6 minutes on each side or until lightly browned. So both sides of my quesadilla are lightly golden brown, I’m going to remove this from the pan, set on my Rada Baking Stone, and place into a warm oven until I’m ready to serve.
So here we have our finished product, our shrimp, spinach, and artichoke quesadillas. Be sure that you hop onto RadaCutlery.com and subscribe to our YouTube channel. Thanks so much for joining me today!
End of Video Transcript