Balsamic Shrimp, Spinach, and Gorgonzola Quesadillas

quesadillas are a classic staple on kids menus. usually just cheese melted in a folded over tortilla. not quite what i would call a gourmet meal.

but move over little ones, these quesadillas are all grown up! these shrimp quesadillas get a tasty twist with the addition of gorgonzola, caramelized onions, baby spinach and a drizzle of balsamic reduction.

i really only need two words to aptly describe this concoction - crazy good!

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the bleu cheese melts perfectly into the shrimp and onions and the baby spinach wilts just enough. the balsamic reduction drizzled over the quesadilla really is the icing on the cake. it adds a richness and tang and sends this dish over the top.

this is perfect for lunch or add a side salad or roasted broccoli for a tasty dinner treat.

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Balsamic Shrimp, Spinach, and Gorgonzola Quesadillas
serves 2

2 tbs olive oil, divided
1 tsp minced garlic
12 extra-large shrimp
1 medium onion, thinly sliced
salt and pepper
1/3 cup crumbled gorgonzola
2 cup baby spinach
2 whole wheat tortillas
3/4 cup balsamic vinegar
1/2 tsp unsalted butter

heat balsamic vinegar in small saucepan over medium heat. bring to a boil and reduce heat to medium-low. let simmer until thick and reduced. when thick and syrupy, add butter and stir to combine.

meanwhile, heat 1 tbs olive oil in skillet over medium-high heat. add garlic and shrimp and cook 1-2 minutes a side until just cooked through. remove shrimp from pan and set aside. add remaining tablespoon of oil to skillet and add sliced onion. sprinkle with a little salt and pepper and reduce heat to medium and cook onion, stirring often, until softened and golden brown. remove onion from pan and set aside.

place tortilla on skillet and place 6 shrimp on half of tortilla. top with half of the onions and sprinkle with half of gorgonzola. top with 1 cup of spinach and fold tortilla in half. when underside is browned, flip tortilla and brown on other side. repeat with second tortilla and remaining shrimp, onions, gorgonzola, and spinach.

remove from skillet and cut into 4 pieces with a pizza cutter. plate and drizzle with balsamic reduction. serve immediately.