Ingredients

4 Flour Tortillas [large]

3 cups Monterey Jack Cheese [shredded]

2 cups Spinach [chopped]

2 tablespoons Butter

1 teaspoon Old Bay Seasoning

1 1/2 pounds Shrimp [peeled, deveined]

1 cup Guacamole

1 Tomato [large, chopped]

1/4 cup Cilantro [chopped]

2 dashes Cayenne Pepper

Preparation

  1. 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.

  2. In a large skillet over medium-high heat, melt butter. When butter begins to bubble, stir in Old Bay and toss with shrimp. Sauté until shrimp are cooked through and pink.

  3. 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

  4. Top each quesadilla with guacamole, tomato, cilantro, and a dash of cayenne pepper. Serve immediately