Pella Chronicle

February 25, 2013

Lime Shrimp Quesadillas

By Clint Brown
The Chronicle

Pella —

Ingredients

FOR QUESADILLA
1 Tbsp olive oil
1 lb shelled & deveined shrimp
3 clove garlic, peeled and finely chopped
1 limes
4-5 c pepper jack cheese, shredded
16 flour tortillas
1 can(s) vegetable cooking spray
FOR GUACAMOLE
3 avocados
3 chiles in adobo sauce
1 tsp garlic powder
1 tsp dried cilantro
  salt & pepper to taste
1 lime
 

Directions

1
PREP:

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.
2
FOR QUESADILLAS:

*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!
3
FOR GUACAMOLE:

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!