Shrimp Quesadillas with Avocado Crema
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 29 min.
Ready in
Ingredients
for
4
- For Guacamole
- 2 ripe, Haas Avocados (peeled; pitted and diced)
- 1 Tbsp fresh lemon juice
- 1 clove garlic cloves (peeled and minced)
- ¼ cup fresh cilantro (rinsed; shaken dry and finely chopped; plus extra to garnish)
- 1 Jalapeño (chile)
- ¼ cup chopped onions
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 1 pinch cayenne pepper
- ½ tsp ground Cumin
- For Tomato Salsa
- 4 ripe Tomatoes (rinsed; seeded and finely chopped)
- 1 onion (peeled and finely chopped)
- 1 clove garlic cloves (peeled and finely chopped)
- 2 Tbsps fresh cilantro (finely chopped)
- 3 Tbsps olive oil
- 2 Tbsps Lime juice
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Shrimp Quesadilla
- 1 ½ cups shredded mexican cheese blend
- ⅔ cup chopped, green chili peppers (drained well)
- 3 scallions (cleaned; trimmed and finely chopped)
- 1 large, ripe Tomato (rinsed; trimmed and finely diced)
- 1 ½ cups frozen, cooked, small shrimp (thawed)
- 4 Flour tortillas (10-inches)
- 1 Tbsp butter
- 1 chili pepper stencil (optional)
- ground paprika to dust (optional)
Preparation steps
1.
For Guacamole:
2.
In a large bowl, add diced avocados; sprinkle with lemon juice. Add garlic, cilantro, jalapeño, onion, salt, pepper, cayenne and cumin; to incorporate. Cover and refrigerate for at least 1 hour.
3.
For Tomato Salsa:
4.
Combine chopped tomatoes, onions, garlic and cilantro in a small bowl. Add olive oil, lime juice and season with salt and pepper. Toss to incorporate. Chill until ready to use.
5.
For Shrimp Quesadilla:
6.
Sprinkle half of the cheese over half of each tortilla. Add chilies, green onion, diced tomatoes, shrimp and remaining cheese; fold over.
7.
In a large nonstick skillet set over medium heat, add butter and cook the each folded quesadilla for 1 to 2 minutes on each side or until the cheese is melted.
8.
Cut each quesadilla into three triangular slices. Using the chili pepper stencil, dust each slice with paprika. Divide among serving plates and serve with guacamole and tomato salsa.
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