Quesadillas are a natural for quick, delicious, summer finger foods and, since summer is the peak of California avocado, you might as well hum the wedding march in your head because this is a match made in heaven.
Spicy Grilled Shrimp Quesadillas with Smoky Avocado Cream Sauce
Nutritional Highlights (per serving)
|1||ripe, Fresh California Avocado, seeded, peeled, halved and grilled|
|1||cup||plain nonfat Greek yogurt|
|1||lb.||shrimp, peeled and deveined|
|Drizzle of olive oil|
|1||tsp.||chipotle chili powder|
|10||(6-inch) whole grain tortillas|
|1||(14-oz.) can refried black beans|
|2||cups||shredded Monterey Jack Cheese|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a food processor, combine the grilled avocado, yogurt and adobo sauce. Set aside.
- Rinse shrimp and pat dry.
- In a large bag or medium size bowl, drizzle the shrimp with olive oil and sprinkle with smoked paprika, cumin and chipotle chili powder – toss to coat completely.
- Grill the shrimp over medium heat until cooked – takes about 3 minutes per side.
- Lay all tortillas out: on half of the tortillas, smear the grilled avocado sauce, on the other half of the tortillas smear the black beans.
- Place a handful of your favorite shredded cheese on each tortilla to cover.
- Place 5 to 6 shrimp on half of the tortillas, so that there’s a nice covering of shrimp for each bite, then flip the other tortillas over so that the bean/cheese/shrimp/avocado/cheese mixtures are facing each other.
- Place the quesadillas on your grill over medium heat and grill until the bottom tortilla is crisp and the cheese is melted. Flip and repeat.
- Once both sides are cooked, remove the quesadillas from the grill and allow to cool for a few minutes.
- Using a knife or pizza cutter slice the quesadillas into fourths and serve with shredded lettuce and more grilled avocado cream sauce, for dipping.
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.
Copyright © 2013, Rachel Matthews
Vitamin A 1216 IU; Vitamin C 11 mg; Calcium 588 mg; Iron 6 mg; Vitamin D 148 IU; Folate 75 mcg; Omega 3 Fatty Acid 0.23 g
% Daily Value*: Total Fat 42%; Vitamin A 25%; Vitamin C 20%; Calcium 60%; Iron 30%