Avocado and Shrimp Quesadilla with Green Chile Salsa

Serves: 2


1 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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.