Shrimp & Avocado Quesadillas
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 teaspoon olive oil
  • 6 small shrimp, peeled and deveined
  • 2 whole-wheat tortillas
  • ½ avocado, sliced
  • 1 small tomato, seeded and diced (optional)
  • ½ cups grated sharp cheddar (Monterey Jack, manchego or crumbled queso blanco also work)
  • Salsa, for serving (optional)
Instructions
  1. In a small saucepan, bring one or two inches of water to a boil. Drop in the peeled and deveined shrimp, turn the heat to simmer, and cook for 2-3 minutes or until shrimp have just turned pink. Let cool slightly and cut into small dice, slicing in half lengthwise and then chopping into bite-sized pieces.
  2. Lay tortilla flat on a plate. Top tortilla with half of the grated cheese, shrimp and avocado, when finished. Sprinkle it with one-fourth of the grated cheese.
  3. Top with half of the shrimp pieces and avocado. Spread the rest of the cheese on top of the shrimp and veggies and top with second tortilla.
  4. With a large spatula, move the quesadilla to the heated pan that you used to cook the kale. Cook for 3 minutes, until the bottom tortilla is lightly browned and the cheese on the bottom begins to melt. Flip the quesadilla, and cook 2-3 minutes, until the bottom tortilla is lightly browned. Since you can't see the bottom, you can estimate based on when the cheese inside has melted.
  5. Remove quesadilla from the heat and let it sit until cool enough to handle. With a large, very sharp knife, cut the quesadilla into wedges, and serve with your favorite salsa.
Recipe by In Good Taste at https://ingoodtaste.kitchen/worknight-dinner-recipe-shrimp-avocado-quesadillas/