Shrimp and Avocado Quesadillas

Just created this recipe and I think it's delicious, I hope you enjoy it. Recipe can be prepared beforehand but should be reheated in a 350 Oven for about 8 minutes in order to keep quesadillas crisp. DO NOT use Microwave or they will be soggy.

• Ready In: 1 hr
• Serves: 10-12
• Yields: 32 Wedges

Ingredients

• 1  lb raw shrimp, peeled
• 4  jalapeno peppers, diced (I usually include the seeds from 2 of them because I like the quesadillas spicy)
• 1⁄2 bunch fresh cilantro, chopped
• 2  avocados, diced
• 1⁄2 lime (once avocado chopped squeeze lime juice on avocado)
• 8  ounces  shredded  mexican cheese or 8  ounces cheddar cheese or 8  ounces monterey jack cheese
• 8  large tortillas
•  canola oil (for frying)

Directions

1. Place approximately 1-2 tb of oil in 12" Non-stick saute pan over med-hi heat. Cook shrimp approximately 2 minutes per side (until cooked thru), set aside to cool, chop and put in bowl. In same pan or in a smaller fry pan, saute the chopped peppers (and seeds) for approximately 8-10 minutes, add to bowl with shrimp; add chopped cilantro; add chopped avocado and mix.
2. In 12" non-stick pan, over med-hi heat, add about 1 tb of oil; add 1 tortilla, working quickly, add a handful of shredded cheese on 1/2 the tortilla, add some of the shrimp/avocado mix, cook until tortilla turns golden brown about 90 seconds-2 minutes (adjust heat as necessary), fold side with no ingredients over the other 1/2, press slightly to adhere sides, remove to cutting board and if you have a pizza cutter, cut in 4 wedges; repeat with remaining 7 tortillas. As an appetizer can serve 10-12 people.