Paired with a Farmhouse Ale/Saison
Let’s be honest with one another. After the day is done and I’ve scrambled into a pair of yoga pants, which is usually around 5pm every single day, all I want is a quick and delicious snack and a perfectly chilled craft beer. These are my favorite moments. It gives me some time to myself, and those 30 minutes of being in the kitchen really helps me to relax. I don’t know about you guys, but I truly cherish these moments.
When it comes to whipping up my after work snack, I say “the easier, the better.” If it can be quick and delicious too, well that’s just an added bonus. This is when I scramble around my pantry, refrigerator, and freezer for the best ingredients to make my snack. Here’s the thing you guys, I literally live in the middle of nowhere. I live in a very small town in southern Wyoming and it’s not always easy to get super fresh produce. We don’t grow much in Wyoming. We are mostly a ranching state, so most of our produce gets shipped in. This is OK, and works well in the summer, but the winter is a struggle. This is why I always keep my freezer stocked. It reduces waste and keeps your favorite ingredients fresh!
There is no shame in keeping a stocked freezer. Freezing is the best method for preserving food. It is also a very natural practice and there are so many options! You name it and you can probably find it in either the frozen foods aisle or the dairy aisle. You can also get super creative with the ingredients you do find in these aisles, and these quesadillas are a testament to that.
Whenever I want a snack, I want a quesadilla. That’s the bottom line. They are so simple to make, and can be as simple as stuffing them with Sargento shredded cheese or getting creative by stuffing them with Green Giant chopped spinach, SeaPak popcorn shrimp, and avocado. These quesadillas literally have layers and layers of awesomeness. It all starts with a slice of provolone cheese. It is then topped with sliced avocado, seasoned chopped spinach, popcorn shrimp, and more cheese. After it is is seared to perfection on both sides, it is ready! I personally love them with a side of sour cream, but they are also a perfect pairing with green goddess dressing.
When it comes to simple snacks look no further than the frozen and dairy aisles of your grocery store. There are all kinds of goodies gracing those shelves, and you’ll be surprised at the numerous amount of recipes you can create!
If you are looking for some more inspiration for after work snacks, check out the Easy Home Meals website. There are a ton of amazing ideas for incorporating nutritious and wholesome refrigerated and frozen foods into your favorite recipes!
Mini Spinach and Shrimp Quesadillas with Avocado
Beer Pairing There is just something about pairing spinach with a crisp farmhouse ale. I think it may be the earthiness you get from spinach that makes it such a great pairing, and it’s the main reason I decided to go with a farmhouse ale for this pairing. Farmhouse ales (also known as saisons) have a slight sweetness and tend to be on the dryer side. They are also very complex, even though they are so balanced in flavor. They are normally on the lighter side and usually have a slight tartness about them. They pair extremely well with lighter dishes as they don’t take away from the overall flavor of the dish, like a hoppier IPA might, and really make for a balanced pairing.
When you’re relaxing after a hard day of work, pop open your favorite farmhouse ale and whip up a quick serving of these quesadillas. It’s the perfect match and the perfect way to wind down!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1/2 package SeaPak Popcorn Shrimp (9 ounces)
- 1 package Green Giant Chopped Spinach
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and black pepper, to taste
- pinch of crushed red pepper
- 8 street taco-sized flour tortillas
- 4 slices Sargento provolone cheese
- 1 large avocado, seeded, peeled, and thinly sliced
- 1/2 cup Sargento Off the Block Mexican Cheese
- Serve with: chopped parsley, sour cream, green goddess dressing, etc. (optional)
- nonstick spray
- Preheat your oven to 450 degrees F, and line a medium-sized baking sheet with foil. Add 9 ounces of the SeaPak Popcorn Shrimp and lay out in an even layer (reseal the box, freeze, and serve the rest at a later time). Place the shrimp in the oven and bake for 10-12 minutes or until the shrimp are crispy. Remove from heat and set aside to cool for just a minute.
- While the shrimp is baking, prepare your spinach. Remove the spinach from the pouch and place it in a large nonstick skillet set over medium heat. As the spinach heats up, break it apart with a wooden spoon until it is loose, about 4 minutes. At this point, season the spinach with garlic powder, onion powder, salt, black pepper, and crushed red pepper. Stir and cook for an additional 4 minutes or until the spinach is hot. Remove from heat and set aside.
- Take your slightly cooled shrimp and loosely chop it. Set aside.
- Preheat a griddle pan over medium heat and spray it with a nonstick spray. While your pan is heating up, assemble your quesadillas. On 4 tortillas layer a slice of provolone cheese, a couple of slices of avocado, 2 tablespoons of the chopped spinach, 2 tablespoons of the popcorn shrimp, and a tablespoon or two of the shredded cheese. Top them with the remaining 4 tortillas.
- Working in batches (I did two at a time), place the quesadillas on the hot pan. Cook for about 3 minutes or until brown on one side and flip. Cook for an additional 3 minutes or until the cheese is melty. Remove from heat and repeat for the remaining quesadillas.
- Cut the quesadillas into fours and serve with desired dressing or sour cream. Sprinkle with chopped parsley if desired. Enjoy immediately!