Argentine Scallop Quesadillas
Recipes
| 1½ lbs. | Argentine Scallops, cooked |
| 4 oz. | Cream cheese |
| 4 oz. | Pepperjack cheese, shredded |
| ¾ cup | Dried pineapple rings*, chopped finely |
| ¾ cup | Green onion, chopped |
| ¼ cup | Cilantro, chopped finely (optional) |
| 2 tbsp. | Lime juice |
| ¾ cup | Almonds, chopped |
| to taste | Tabasco, salt and pepper |
| 10 to 12 | 10” Flour tortillas |
*Dried fruit options: Golden raisins, Dates, Apricots, Mangoes, Cherries, Papaya or Cranberries.
- Combine and mix well all ingredients, except scallops.
- Add scallops and mix gently.
- Coat ½ of 10” tortilla with an even ½ inch layer of scallop mixture.
- Fold tortilla in half and gently press two sides together. Repeat process with second tortilla.
- Spray sauté pan with vegetable spray and place both tortillas in pan, OR very lightly brush each side of folded tortilla with mayonnaise.
- Cook on both sides until browned. Remove from pan and cut each tortilla into 4-6 equal pieces.
- Arrange on plate and serve with your favorite fresh salsa.