Patagonian Scallop Quesadilla
Appetizer, Entrée
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Cooking tools:
- Saute pan
- Stove
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Plate
Ingredients
- 1½ lbs Patagonian 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
- Tabasco, salt and pepper to taste
- 10 to 12 10” flour tortillas
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