Ingredients
Units
Scale
- olive oil
- 16 small corn tortillas substitute flour if you prefer
- 2 cups shredded monterey jack cheese
- 1 cup frozen salad shrimp thawed and drained
- 2 ripe avocados cut into small cubes
- sea salt or kosher salt
- chili powder
- 8 ounces queso fresco a Mexican cheese usually found near feta in your grocery store
Instructions
- Drizzle a small amount (about a teaspoon) of olive oil in a skillet, and heat over medium-high heat.
- Place a tortilla in the skillet (or more if they will fit), and spread ¼ c. Monterey jack cheese over it. Arrange 2 tbsp. shrimp and about ¼ of one avocado over the cheese. Very lightly sprinkle salt and chili powder over the avocado (just a pinch of each). Crumble about a tablespoon of queso fresco over the avocado.
- Top each quesadilla with another tortilla, and carefully flip over with a spatula, keeping the filling contained. Cook for about two minutes longer until the bottom side is lightly browned. Remove and allow to cool for a couple minutes before cutting and serving.
- Repeat these steps until all quesadillas have been cooked, adding a little more oil between each batch. Enjoy!
- Prep Time: 5
- Cook Time: 15
- Category: Main
- Cuisine: Mexican