Havarti Shrimp Quesadillas
Apricot preserves add a surprise sweetness in this delicious dish!
2 pounds fresh mushrooms, chopped
1 tbsp canola oil
1 tbsp butter
6 tbsp apricot preserves
6 flour tortillas
6 oz Havarti cheese, thinly sliced
1/2 pound cooked medium shrimp, peeled and deveined and chopped
2 tbsp butter, melted
In a large skillet, saute mushrooms in oil and butter until tender. Spread 1 tbsp preserves over half of each tortilla; top with cheese, shrimp and mushrooms. Fold tortillas over. Brush both sides with melted butter.
In another large skillet, cook quesadillas over medium high heat until golden brown and cheese is melted. Cut into wedges and serve warm.