INGREDIENTS

1 each  10" Heat Pressed Flour Tortilla (10420)  
2.5 oz. vol. Fontina Cheese , shredded 
2.5 oz. vol. Parmesan Cheese , shaved 
6 each P&D 26/30 Shrimp , seared or grilled 
4 oz. vol. Romesco Sauce , see related recipe   
Fresh Parsley to garnish 

DIRECTIONS

1.) Heat tortilla and place on cutting board or work surface.

2.) Sprinkle cheese evenly in center of tortilla. Bring left and right sides approximately 1” towards center and fold flat burrito style to close and place on parchment lined sheet pan.

3.) Cover with plastic wrap and hold refrigerated until ready for use.

4.) Toast quesadilla plank on a flattop, grill or panini seam side down until toasted on both sides. Remove from heat and set in the center of plate.

5.) Top with seared Shrimp and Romesco sauce to serve. Garnish with fresh parsley if desired.

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