Bake until the cheese is melting, top each quesadilla with guacamole, tomato, cilantro, and a dash of cayenne pepper. Serve immediately.
- 4 large flour tortillas
- 3 c. shredded Monterey Jack, divided
- 2 c. chopped spinach
- 2 tbsp. butter
- 1 tsp. Old Bay seasoning
- 1 1/2 lb. medium shrimp, cleaned, deveined, and tails removed
- 1 c. guacamole
- 1 medium tomato, chopped
- 1/4 c. Chopped cilantro
- cayenne pepper
- Preheat oven to 400° and prepare two rimmed sheet pans with parchment paper. Place two tortillas on each sheet pan. In a medium bowl, combine 2 cups Monterey Jack and spinach, then set aside.
- In a large skillet over medium-high heat, melt butter. When butter begins to bubble, stir in Old Bay and toss with shrimp. Saute until shrimp are cooked through and pink.
- Add 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, about 10 minutes.
- Top each quesadilla with guacamole, tomato, cilantro, and a dash of cayenne pepper. Serve immediately.