Buffalo Shrimp Quesadilla

Ingredient ULF # Portion
High Liner Breaded Buffalo Shrimp 27/32 629414 10 ct.
Catallia 12" Flour Tortilla 783004 2 ct.
Bix Produce N/D Julienne R/Y/G Pepper Mix 140050 ¼ cup
Capital City Fruit Jumbo Yellow Onion 138750 60 ml, julienne
Baron Spices Ground Coriander 290834 1 Tbsp.
Baron Spices Cumin 290832 ½ tsp
McCormick Smoked Paprika 300912 ½ tsp
Brighton Farms Yellow/Monteray Jack Shredded Cheese 211758 ¼ cup
Chef's Pride Canola Oil 261371 2 Tbsp
ProAct Green Onions 138884 as needed

Cook buffalo shrimp according to box directions.

Sauté peppers and onions with 1 tbsp of veg oil, cumin, paprika and coriander.  Season to taste.

Heat skillet / flat top with remaining oil and then add large tortillas.

Fill half of each tortilla with cheese, sautéed vegetables and cooked buffalo shrimp.

After a few minutes fold the tortilla in half to create a half moon shape.  Continue to cook until cheese has melted and both top and bottom are nicely brown.

Slice into wedges and serve with sides of sour cream & salsa.