Shrimp and Avocado Quesadillas
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1⁄4 cup oil, olive, divided
- 1 1⁄2 cups onions, diced
- 7 tomatillos, medium, charred, husks removed
- 2 cups avocados, diced
- 3 tablespoons cilantro, chopped
- 1 tablespoon cumin, seeds, toasted
- 1⁄2 teaspoon salt, as needed
- 1⁄8 teaspoon pepper, black
- 8 tortillas, 6 inch
- 2 cups monterey jack cheese, shredded, divided
- 1 1⁄2 teaspoons garlic, minced
- 1 teaspoon chipotle pepper, minced
- 24 shrimp, large, peeled and deveined
directions
- 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.
- 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.
- 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.
- 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.
- 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).
- Cut the quesadillas in half and serve each with 3 shrimp on top.
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RECIPE SUBMITTED BY
ValkyrieQueen
United States
My mother encouraged my love of food - creating and enjoying a wide variety of things. My acupuncturist taught me the spiritual and healing world of foods. I strive to share that blended concept with all who may sit at my table.