Grilled Shrimp Quesadillas

An easy seafood dinner for the grill, with a nice blend of apricot, cheese and shrimp.


• 1 tablespoon canola oil

• 1 tablespoon butter

• 1/2 pound fresh mushrooms, chopped

• 6 tablespoons apricot preserves

• 6 (10 inch) flour tortillas

• 6 ounces Havarti cheese, thinly sliced

• 1/2 pound cooked, peeled, deveined shrimp, chopped

• 2 tablespoons butter, melted


Combine oil and butter in a large skillet over medium heat. Cook mushrooms in hot oil combination for about 8 minutes, until very soft.

Preheat grill to medium. While mushrooms are cooking, top half of each tortilla with 1 tablespoon preserves, cheese, and shrimp. Add mushrooms when they’re finished, then fold tortillas in half and coat with remaining melted butter.

Place quesadillas on grill and cook for about 4 minutes, flipping midway through cooking, until cheese melts. Serve in wedges.