Lime Shrimp Quesadillas with Adobo Guacamole
Kelly Allen @MrsAllen
With just the right amount of heat and tons o' flavor, these simple quesadillas are the perfect meal-in-a-flash!
- 1 Tbsp
- olive oil
- 1 lb
- shelled & deveined shrimp
- 3 clove
- garlic, peeled and finely chopped
- 4-5 c
- pepper jack cheese, shredded
- flour tortillas
- 1 can(s)
- vegetable cooking spray
- chiles in adobo sauce
- 1 tsp
- garlic powder
- 1 tsp
- dried cilantro
- salt & pepper to taste
In a medium pan, add one Tbsp of olive oil, chopped garlic and the juice from 1 lime over medium-high heat.
Once hot, add the shrimp and sauté until fully cooked (pink & opaque, approx 5 min). Remove to clean cutting board and roughly chop.
*Note - Spray down pan with oil between each quesadilla.
Over medium heat, lay out 2 tortillas for approx 1 min each side. (You can do all of them ahead of time and keep under a tea towel to keep warm or two at a time as you go.)
Lay one tortilla into pan, add cheese, shrimp, and another layer of cheese. Lay another tortilla on top and mash down with a spatula. Cook for approx 4min on each side or until cheese is melted.
Once off the stove, cut the quesadillas into quarters and serve!
In food processor, combine the meat of 3 avocados, the juice of 1 lime, garlic powder, cilantro, chilies in adobo sauce & salt and pepper. Pulse together until creamy. I highly recommend tasting and adjusting to your preference. Some don't like as much cilantro, some may want it spicier and add more chilies!