A Finalist and Swiss & Shrimp Wonton Quesadilla

by Joanne on September 18, 2010

BIG NEWS!  I was picked as one of the 36 finalists in the California Raisin Growers baking competition. I’m going to Manhattan, Kansas October 14th to show the judges my Morning Glory Buns.  Guess what I’ll be doing all weekend?  Making buns!   Practice, practice, practice.

The news was received Friday.  I was in tears telling Ted and my stomach is STILL in knots. Nerves of steel I don’t have.  This is the thing:   I’ve got a good recipe but put up against professionals, others in full time baking businesses, even student chefs….HELP!  It’s good experience, right? 

I’ll post my recipe soon, but for now…a teaser …..


As for today’s workout, that would be a long, leisurely walk with Shane, 4 1/2 miles.  Rest day before tomorrow’s Half Marathon.  Hoping to give you a very cheerful recap of a great race. The other option would be a recap of a not so great race but I’m not planning on that happening. I feel too good.

Have you ever entered a competition not expecting to win but came out the ultimate winner?  If so, what was it?

Wonton Quesadillas

Those little Nasoya Wonton Wrappers are the handiest little food item to keep in your freezer.

nasoya nasoya nutrition

I’ve used them for ravioli.  They are very thin and delicate enough to offer the lightest of ravioli squares.  I’ve used them for desserts.  Put your favorite filling in the middle, seal them shut with just a little water and pressure, then bake. 

For this recipe, I used them as my tortilla for quesadillas.   


Just a few notes:

1.  Substitute chicken or turkey or even beans for the shrimp if you are allergic or don’t enjoy shellfish.  Cook any meat you intend to use first.

2.  Although I used whole shrimp in my filling, I recommend you chop the shrimp otherwise these are difficult to eat.  When you chop the shrimp or other filling, the top wonton will sit flatter and the cheese will hold it together better when it melts under the broiler

3.  Make sure you put enough sauce on top of your wonton wrapper for the final broil otherwise it will just brown and crisp and be impossible to eat.  Note the photo below.


The fat used in this recipe is olive oil.  This is a good recipe for balanced nutrition: protein, carbohydrates, and fats.

Swiss & Shrimp Quesadilla – To serve 3 or 4

  • 1/2 pkg of Nasoya Small Wonton Wrappers (about 24 wrappers)
  • 1 TBS olive oil


  • 1 lb raw shrimp- tails, shell removed, deveined and cleaned
  • 6 slices of Reduced Fat Swiss cheese slices – each slice cut into 4
  • 1 peach – seeded and chopped small
  • 4 TBS Mezzetta “Tamed” Jalapeno slices, chopped
  • 2 tsp fresh parsley, chopped


  • 1/2 orange sweet pepper, chopped
  • 1/2 red sweet pepper, chopped
  • 1/2 yellow sweet pepper, chopped (or use green)
  • 1/4 cup olive oil (extra virgin of course!)
  • 1 TBS lime juice *if using a fresh lime, zest some half the lime and add to the sauce
  • 2 TBS Peach Brandy
  • 1 TBS Apple Cider Vinegar or white vinegar
  • 1 TBS Mezzetta “Tamed” jalapeno slices, chopped
  • 1 tsp cilantro
  • salt and pepper to taste

Saute the shrimp in a non stick saucepan (no oil), sprinkled with pepper and salt over medium high heat. Make sure to preheat your pan. Add the shrimp and cook about 1 1/2 min. per side or until opaque.  Chop the shrimp (recommended – I didn’t because I was lazy).


Mix the peaches, jalapeno and parsley.  Add the chopped shrimp.

Mix the sauce:  Combine all sauce ingredients and set aside.

Preheat the broiler and line a baking sheet with aluminum foil *I used non-stick aluminum foil.  You will need two baking sheets for the 24 wrappers.

Brush one side of the wonton wrappers with olive oil and put under the broil JUST until they begin to brown. Watch carefully.


Turn half of the wrappers over. 

Top the browned sided wontons with the shrimp-peach mix and top with cheese. Cover with a wonton, non browned side up.


Top the sandwiched wontons with the sweet pepper brandy sauce and broil just until the cheese melts a little.

Garnish plates with any left over shrimp, peach-jalapeno, and sweet pepper mix.


Enjoy a healthy dinner.


I’m just so excited today!

September 18 Only! 33% OFF Women’s adidas Response DS 4″ Short – Now $19.95


Print Friendly, PDF & Email


  • At 2010.09.18 09:32, Monet said:

    Joanne! Congratulations! I am so proud of you, and even though I know you are nervous…you will do great and it will be an experience that will stay for you for the rest of your life. Your shrimp quesadillas look delicious, and I hope you get all the practice you need this weekend!

    • At 2010.09.18 12:54, Joanne said:

      Thanks Monet.

      • At 2010.09.18 11:20, Anne@ Food Loving Polar Bear said:

        I’m so excited for you! congrats Joanne! with your bakings I’m sure you’ll win the competition 🙂

        And what a lovely, shrimpy meal.

        • At 2010.09.18 12:55, Joanne said:

          Thank you. Anne.

          • At 2010.09.18 18:37, Heather said:

            Good luck with the competition – that’s awesome!

            And good luck tomorrow – I know you’re going to ROCK.IT.OUT. Have fun!

            • At 2010.09.18 21:29, Bela said:

              OMG that is AMAZING! I so hope you win! Good luck tomorrow on your race!

              • At 2010.09.19 01:54, Tammy said:

                Congratulations! That is so exciting. And, your wonton wrappers look amazing too.

                • At 2010.09.19 05:47, Chaya said:

                  Congratulations. Why am I not surprised. You seem to have the magic touch with food.

                  Wontons are wonderful. Leaves so much to the imagination. This looks amazing and a beautiful tutorial.

                  • At 2010.09.19 10:51, Andrea (Off Her Cork) said:

                    Oh my goodness congrats on being a finalist! That’s amazing!

                    I love the idea of using the wonton wrappers to make mini quesadillas. Very clever and makes a great cocktail food!

                    • At 2010.09.19 10:55, Hannah said:

                      What a creative way to use those wonton wrappers- And the plating is lovely!

                      • At 2010.09.19 14:06, Amanda @ BakingWithoutABox said:

                        Congratulations! That’s so awesome. And that teaser looks great.

                        Mmm drooling on your wonton quesadillas. Yum.

                        • At 2010.09.20 21:35, Liz said:

                          CONGRATULATIONS!!! The buns look AWESOME, and I am sure you are going to kick some buns in the competition 🙂

                          • […] In case your wondering about the Morning Glory Buns, […]

                            • […] WITHOUT the production equipment.  What a mess.  This all began with the announcement of my Morning Glory Buns making the final cut in the California Raisin Board Bread […]

                              • […] it is. My “proper dress” for the great Morning Glory Bun Bake Off.  Of course I’ll be wearing a white collar shirt and my hair will be up probably in one of those […]

                                • At 2010.10.13 06:59, BIC Dinner and Dessert | Apple Crumbles said:

                                  […] The day before we leave for the big competition: Baking of the Morning Glory Buns.  […]

                                  • At 2010.10.14 03:18, CEimB: Apple Brown Betty | Apple Crumbles said:

                                    […] Wish me luck guys!  I’m off to Kansas for the California Raisin Bread competition featuring my Morning Glory Buns. […]

                                    Previous post:

                                    Next post: