This shrimp quesadilla with avocado is complemented by the flavors of roasted green chile salsa, garlic and lime. It’s a crave-worthy experience when you combine the tastes and textures of gooey, melty cheese, creamy California Avocado, skillet-cooked shrimp and salsa in a crisp flour tortilla.
Avocado and Shrimp Quesadilla with Green Chile Salsa
Total Time: 20 min
Prep Time: |
Vitamin A 167 mcg; Vitamin C 11 mg; Calcium 268 mg; Iron 1 mg; Vitamin D 1 mcg; Folate 111 mcg; Omega 3 Fatty Acid 0.39 g
% Daily Value*: Vitamin A 20%; Vitamin C 10%; Calcium 20%; Iron 6 %; Vitamin D 6%
Ingredients1 Tbsp. butter, or more if needed 1 Tbsp. olive oil, or more if needed 2 large flour tortillas 1 clove garlic, minced, or equivalent garlic paste 2 Tbsp. roasted green chile salsa (Hatch chile or other), divided, or more to taste 12 (size 31/40) fresh shrimp, peeled, deveined and tails removed* 1 tsp. fresh lime juice, divided 1 ripe, Fresh California Avocado, seeded and peeled 2/3 cup shredded or crumbled cheese(s), such as queso fresco, Monterey Jack, Cheddar, queso quesadilla or a blend
- In a large skillet, heat butter and oil over medium heat just until the butter melts; remove from heat.
- Place each tortilla on a separate plate. Lightly brush a little of the butter-oil mixture onto both sides of the tortillas.
- Add garlic and half the salsa to the skillet. When the garlic becomes fragrant, about one minute, add the shrimp to the skillet and cook until opaque and the shrimp starts to turn pink, one to two minutes. Stir in half the lime juice then transfer the shrimp and sauce to a small bowl; keep warm.
- Slice half of the avocado and set aside. Coarsely mash the other half of the avocado with the remaining lime juice and salsa; set aside.
- On one half of each tortilla, layer some of the cheese, shrimp in sauce, mashed avocado and the remaining cheese. Fold the other half of the tortillas over the fillings.
- Carefully wipe out the skillet and heat to medium. If desired, add a little more butter or oil to the skillet. Place quesadillas in the skillet.
- Cook on one side for two to minutes or until the cheese on the bottom is visibly melty. Flip the quesadillas over and continue to cook until the cheese is melted on the other side, one to three minutes longer. Reduce heat if the tortilla begins to char.
- Place cooked quesadillas on a serving plate. Cut in half, thirds or quarters and top with the reserved avocado slices.
- Try with shredded beef, carnitas or fish instead the shrimp.
- For a vegetarian delight, swap in drained, cubed extra-firm tofu for the shrimp.
Serving Suggestion: Serve with extra salsa on top or on the side.
Beverage Pairing: A frosty margarita or cold beer
Recipe Editor’s Note: *You also can use frozen thawed uncooked shrimp or cooked shrimp in this quesadilla recipe. If using cooked shrimp, just barely warm them in the sauce so they do not overcook. If you like this recipe, check out these other shrimp and avocado recipes.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados