Shrimp And Spinach Quesadilla And Peach Beehives For Lunch.

 What's cooking in Rosie's kitchen today?

I know you've been dying to find out!

 First off, we're having shrimp and spinach quesadillas,

in other words, leftovers Moreovers.

I had some cooked shrimp leftover from a shrimp and dill dip I made.

I had spinach leftover from my Eggs Florentine.

I had leftover onion.

And I always have cheeses and tortillas.

 Shrimp and Spinach Quesadilla

1 8-inch tortilla

1 big handful of spinach
handful of cooked shrimp

1 TB unsalted butter

1/2 onion, sliced 

1/2 tsp sugar

Kosher salt to taste

1/4 cup grated cheddar cheese

1/4 grated Monteray Jack cheese

Peanut oil, for frying

Heat butter in skillet over medium heat and add in spinach.

After a minute, add in onions and sugar.

Cook until spinach wilts.

Salt to taste.

Sprinkle some cheese over the tortilla.

Add spinach, onions, and shrimp.

Top with remaining cheese.

Fold in half.

Heat your skillet.

Pour in a shallow layer of peanut oil and heat oil to 350°.

Fry the quesadilla about 90 seconds each side,

or until lightly browned.

For dessert, I made luscious Peach Beehives.

 I even fashioned a small honey bee out of pie dough,

albeit a mutant one.

This was served with a rum sauce.

 Oh, what's that you say?

You want the recipe?

OOOOOOKay.

Here's the recipe.

And it's worth a click on that link!