Shrimp and Vegetable Quesadillas with Guacamole
- Prep Time 0:15
- Cook Time 0:15
- Estimated Cost $17.50
- 10 Comments
The perfect cure for the common quesadilla, this satisfying dish is filling enough to be dinner in itself, but sometimes I cut it into smaller wedges and serve it as an appetizer. Feel free to switch up the vegetables as the seasons change. It’s equally great with asparagus in the summer and butternut squash in the fall.
- 2 large flour tortillas $3 for 12
- 2 cups baby spinach $1
- 1 carrot, sliced on the bias $0.50
- 8 large raw shrimp, deveined, tails removed, and cut into 1" pieces $5
- 1 white onion, half sliced into thin rounds, half diced $0.50
- 1 red bell pepper, sliced thinly $1
- 1 cup Monterey jack cheese $3
- 1 small bunch cilantro, chopped $1
- 1 clove garlic, smashed and minced Pantry
- 1/2 jalapeno pepper, seeded and minced $1
- 1 ripe avocado $1.50
- juice of one lime $0.50
- salt and pepper to taste Pantry
- 2 tbsp olive oil, divided Pantry
Recipe Serves 2
- Heat 1 tbsp olive oil in a cast iron or grill pan over medium-high heat. Add sliced onions and allow to brown slightly. Turn onions over and add carrots and bell peppers. Cook for 4-5 minutes or until carrots soften slightly. Add shrimp and cook slightly until just pink and firm. Season well with salt and pepper. Remove from heat and set aside.
- Heat remaining olive oil in a large frying pan over high heat. While oil heats, assemble quesadillas by laying a tortilla on a clean, flat surface. Sprinkle with half of the cheese, half of the spinach, and half of the vegetable-shrimp mixture. Fold in half. Repeat with remaining tortilla and fillings. Fry the quesadillas one or two at a time, depending on the size of your pan for 2-3 minutes on each side or until golden-brown and crisp.
- While the quesadillas cook, mash together the avocado, garlic, diced onion, jalapeno cilantro, lime, salt and pepper to taste.
- To serve, cut the quesadillas into wedges and serve with a dollop of guacamole.