Ingredients with Measurements:
- 1 lb. medium shrimp, peeled and deveined
- 2 ripe avocados, pitted and diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup chopped fresh cilantro
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 2 tbsp. olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat.
2. Add the red bell pepper and red onion and cook for 3-4 minutes, until softened.
3. Add the garlic, cumin, chili powder, salt, and black pepper and cook for 1-2 minutes, until fragrant.
4. Add the shrimp and cook for 3-4 minutes, until pink and cooked through.
5. Remove from heat and stir in the diced avocado and cilantro.
6. Place a tortilla in a separate skillet over medium heat.
7. Sprinkle 1/4 cup of shredded cheese on one half of the tortilla.
8. Spoon 1/4 cup of the shrimp and avocado mixture on top of the cheese.
9. Fold the tortilla in half and press down with a spatula.
10. Cook for 2-3 minutes on each side, until the cheese is melted and the tortilla is crispy.
11. Repeat with remaining tortillas and shrimp and avocado mixture.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the shrimp and vegetables
- Medium heat for cooking the quesadillas
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 540
- Fat: 29g
- Carbohydrates: 42g
- Protein: 30g
Substitutions for ingredients:
- Shrimp can be substituted with cooked chicken or steak
- Monterey Jack cheese can be substituted with cheddar or pepper jack cheese
- Flour tortillas can be substituted with corn tortillas
Variations:
- Add sliced jalapenos for extra spice
- Use different vegetables such as corn or black beans
- Serve with a side of salsa or guacamole
Tips and tricks:
- Make sure to fully cook the shrimp before adding the avocado to prevent it from turning brown.
- Use a non-stick skillet to prevent the quesadillas from sticking.
Storage instructions:
- Store any leftover shrimp and avocado mixture in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the quesadillas, place them in a skillet over medium heat for 2-3 minutes on each side, until heated through.
Presentation ideas:
- Cut the quesadillas into wedges and arrange them on a platter.
- Garnish with chopped cilantro and sliced avocado.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Salsa
- Guacamole
Pairings:
- Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Mexican rice
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the quesadillas are not crispy enough, cook them for an additional minute on each side.
Food safety advice:
- Make sure to fully cook the shrimp to prevent any foodborne illnesses.
Food history:
- Quesadillas originated in Mexico and were traditionally made with corn tortillas and filled with cheese.
Flavor profiles:
- The shrimp and avocado mixture is creamy and slightly spicy, while the melted cheese adds a rich and savory flavor to the quesadillas.
Serving suggestions:
- Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican