Shrimp Quesadillas with Tomato Avocado Salsa

Name: Shrimp Quesadillas with Tomato Avocado Salsa
Total time: 30 min
Yield: 4 servings
Ingredients: 16 large shrimp; 1 medium tomato; cumin; 1 Hass avocado; garlic powder; 1 lime; salt and fresh pepper; 1 tbsp cilantro; cooking spray; 1 tbsp red onion; 4 scallions; 6 oz Cabot's 75% Light Vermont Cheddar; 8 6" low carb whole wheat flour tortillas (I used La Tortilla Factory)

User Reviews

4.8

12 reviews

Excellent

Total Time
30 mins
Servings
4 servings
Calories
3075 kcal
Course
Lunch, Dinner
Cuisine
Mexican

Shrimp Quesadillas with Tomato Avocado Salsa

Iris Warren

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Shrimp, avocados and melted cheese, what a combination!

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Ingredients

Servings

16 large shrimp (cleaned and deviened)
1 medium tomato (diced)
cumin
1 Hass avocado (diced)
garlic powder
1 lime (juice of)
salt and fresh pepper
1 tbsp cilantro (chopped)
cooking spray
1 tbsp red onion (finely minced)
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)

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Instructions

In a medium bowl, combine tomatoes, avocado, red onion, lime juice, cilantro, salt and pepper.
Season shrimp with salt, pepper, cumin, and garlic powder.
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.
Remove from heat and cut shrimp in half lengthwise, set aside.
Heat skillet on medium heat and lightly spray with oil.
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.
Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
Cook another minute and remove with a spatula.
Cut into wedges and serve immediately.