Shrimp and Avocado Quesadillas

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READY IN: 35mins
Recipe by ValkyrieQueen

A light meal for the summer heat. Great as an appetizer if divided. Presentation/ serving changes around our house. If serving as a meal, I generally leave the shrimp on top. If serving as an appetizer, I tend to cut the shrimp in half and tuck into the tortilla and then cut the tortilla into 2-4 smaller pieces. If cumin seeds are not available at your local carneceria, ground cumin can be substituted- adjust to your preference.

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon of oil in a large skillet over a medium-high heat. Add onion and saute, stirring frequently, until tender (5-7 minutes). Transfer to a mixing bowl and let cool.
  2. Finely chop the tomatillos and add to the cooled onions along with the diced avocado. Use a wooden spoon or potato masher to work the mixture into a course paste. Stir in cilantro and cumin, season with salt and pepper to taste.
  3. Spread the avocado mixture on one side of each tortilla, top with 2 tablespoons of cheese, and fold the tortilla in half, pressing lightly to close them. Continue until all are folded. This may be done up to an hour in advance.
  4. Heat 1 tablespoon of oil in a large skillet over a medium heat. Add garlic and chipotles and saute until golden, about 2 minutes. Increase the heat to a medium-high. Add the shrimp and saute until opaque and cooked through, 4-5 minutes. Keep warm.
  5. Brush both sides of the quesadillas with the remaining oil. Cook in batches if a large saute pan over a medium heat until golden brown on both sides (2-3 minutes each side).
  6. Cut the quesadillas in half and serve each with 3 shrimp on top.

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