Shrimp and Avocado Quesadilla
Savor the taste of coastal Mexico with easy Shrimp and Avocado Quesadillas—ideal for sharing with loved ones.
Ingredients
- 1 lb. large shrimp peeled, deveined, and diced into small pieces
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder
- Salt and pepper to taste
- 2 tablespoons finely chopped white onion
- 1 tablespoon olive oil
- 1 lemon juiced
- Chopped cilantro to taste
- 8 flour tortillas corn tortillas can be used as an alternative
- 3 cups shredded Monterey Jack cheese
- 2 tomatoes chopped
- 1 Avocado From Mexico diced
Instructions
- In a mixing bowl, combine shrimp, garlic powder, paprika, chipotle chili powder, salt, and pepper.
- Heat olive oil in a pan and add the chopped onions. Sauté for a few minutes, then incorporate the shrimp. Cook until the shrimp turns pink. Stir in the lemon juice and chopped cilantro. Remove from heat and set aside.
- Heat a tortilla on the grill or in a skillet. Sprinkle cheese in the center, then add shrimp, tomatoes, and avocado. Fold the tortilla in half and cook until the cheese melts and the tortilla is crispy, about 5 minutes. Repeat with the remaining tortillas and serve hot.