Go-to snack, quick lunch, or easy dinner - there's no wrong way to enjoy a good quesadilla!
You can make this either with leftover shrimp or with cooked shrimp from the market. It comes together in minutes.
Ingredients for each serving
- 1 teaspoon olive oil
- 2 flour tortillas
- ⅓ to ½ cup diced cooked shrimp
- ½ cup diced avocado
- 3 tablespoons shredded cheese, such as a combination of Monterey Jack and Cheddar
- 1 teaspoon chopped fresh tarragon
- 1 tablespoon sour cream
In a large skillet, heat the olive oil, and place 1 tortilla in the oil. Remove it quickly and set aside. Add the second tortilla to the pan, and sprinkle the shrimp, avocado, cheese, and tarragon on it. Spread the sour cream on the remaining tortilla and place it oiled side up in the pan. Press down with a spatula. Cook for 1 minute. Reverse the tortillas, press down again, and cook for 1 to 2 minutes longer, or until the cheese melts. Cut into quarters and serve immediately either plain or with a hot pepper salsa.From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.