Shrimp Quesadillas with Tomato Avocado Salsa
Shrimp, avocados and melted cheese, what a combination!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 large shrimp (cleaned and deviened)
- cumin
- garlic powder
- salt and fresh pepper
- cooking spray
- 4 scallions (chopped)
- 6 oz Cabot's 75% Light Vermont Cheddar (shredded)
- 8 6" low carb whole wheat flour tortillas (I used La Tortilla Factory)
- 1 medium tomato (diced)
- 1 hass avocado (diced)
- 1 lime (juice of)
- 1 tbsp cilantro (chopped)
- 1 tbsp red onion (finely minced)
Instructions
- 1
In a medium bowl, combine tomatoes, avocado, red onion, lime juice, cilantro, salt and pepper.
- 2
Season shrimp with salt, pepper, cumin, and garlic powder.
- 3
Lightly spray a hot skillet on medium heat with cooking spray, add shrimp and scallions. Cook 2-3 minutes on each side until shrimp is cooked though.
- 4
Remove from heat and cut shrimp in half lengthwise, set aside.
- 5
Heat skillet on medium heat and lightly spray with oil.
- 6
Add tortilla, top with 1.5 oz cheese, 8 shrimp halves, and tomato avocado salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top.
- 7
Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
- 8
Cook another minute and remove with a spatula.
- 9
Cut into wedges and serve immediately.