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
- In a medium sauté pan, sauté shallots in olive oil until translucent (7 minutes).
- 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.
- Lay out 6 tortillas.
- Sprinkle on a layer of cheese.
- Add shallots.
- Add shrimp.
- Add avocado.
- Sprinkle with salt, pepper and chili powder.
- Add the top tortilla.
- 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.
- Cook the quesadillas in batches and transfer to a cookie sheet.
- 20 minutes before serving, reheat the quesadillas on the cookie sheet in a 350°F oven.
- Slice quesadillas into wedges.
- Using a squirt bottle, add zig-zag lines of the Southwestern Sauce.
- Sprinkle with cilantro and serve.
- Southwestern Sauce
- In a small bowl, whisk together all ingredients until well blended.
- Transfer to a squirt bottle