Shrimp and Avocado Quesadilla with Southwestern Sauce

Shrimp and Avocado Quesadilla with Southwestern Sauce

Shrimp and Avocado Quesadilla with Southwestern Sauce

Shrimp and Avocado Quesadilla

Ingredients

  • 1 large shallot, peeled and cut into ¼-inch slices
  • ½ cup olive oil
  • ½ pound medium shrimp, raw, deveined and shell removed
  • 12 10-inch flour tortillas
  • 8 ounces Monterey Jack cheese, shredded
  • 1 ripe avocado, peeled, pitted and cut into ⅜-inch slices
  • Salt and pepper to taste
  • 1 teaspoon ancho chili powder
  • ½ cup chopped fresh cilantro
  • Southwestern Sauce
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup Kraft Original BBQ sauce
  • 1 teaspoon ancho chili powder
  • 2 tablespoons fresh lime juice

Instructions

  1. In a medium sauté pan, sauté shallots in olive oil until translucent (7 minutes).
  2. In the same pan, lightly sauté shrimp in olive oil until they just start to turn pink. Be careful not to overcook as you will cook them a second time when frying the quesadilla.
  3. Lay out 6 tortillas.
  4. Sprinkle on a layer of cheese.
  5. Add shallots.
  6. Add shrimp.
  7. Add avocado.
  8. Sprinkle with salt, pepper and chili powder.
  9. Add the top tortilla.
  10. On a hot skillet or grill top, add a thin layer of oil, then grill each quesadilla. Each side should be grilled for 3–5 minutes or until the tortilla becomes golden brown.
  11. Cook the quesadillas in batches and transfer to a cookie sheet.
  12. 20 minutes before serving, reheat the quesadillas on the cookie sheet in a 350°F oven.
  13. Slice quesadillas into wedges.
  14. Using a squirt bottle, add zig-zag lines of the Southwestern Sauce.
  15. Sprinkle with cilantro and serve.
  16. Southwestern Sauce
  17. In a small bowl, whisk together all ingredients until well blended.
  18. Transfer to a squirt bottle
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