- 4 Archer Farms™ multigrain tortillas
- 1 1/2 cups shredded mild Cheddar and Pepper Jack cheese
- 1 cup frozen cooked shrimp, 250-350 per pound, thawed and patted dry
- 1/4 cup Archer Farms™ Fire Roasted Tomato Salsa
- 2 tablespoons chopped cilantro
- 1 tablespoon butter, melted
- Heat oven to 400 degrees F. Spray large baking sheet with cooking spray.
- Place two tortillas on the baking sheet. Sprinkle tortilla with half of the cheese, then layer on shrimp, salsa and cilantro. Sprinkle with remaining cheese; top with remaining tortillas to make quesadillas.
- Brush tops of quesadillas with the butter. Bake 10 to 12 minutes or until light golden brown and hot. Cut each into 8 wedges and set out additional salsa for dipping.