Who wants shrimp quesadillas?
You gotta love flour tortillas toasted with Monterey Jack cheese and pan-seared shrimp.
Top with onions, cilantro, avocados
Quesadillas have to be my favorite go-to food for lunch.
Elise Bauer
They’re just so easy to make!
Especially when you have tortillas and cheese in the fridge, which we almost always do.
First marinate raw shrimp in a little lime juice and chili pepper.
Elise Bauer
Then saute the shrimp and add it to your jack-cheese quesadilla along with red onion and cilantro.
If you’re really in a hurry you’re able to use already cooked shrimp.
Let sit for 10 minutes.
Elise Bauer
Then drain out the juice.
Add the shrimp and cook for half a minute on each side, and remove to a bowl.
The shrimp shouldn’t be completely cooked through; they will continue to cook during the next step.
Elise Bauer
Wipe out the skillet with paper towels.
Place one flour tortilla on the skillet.
Flip the tortilla over a few times, 10 seconds between flips.
Elise Bauer
Air pockets should begin to form within the tortilla.
Remove the tortilla and repeat with the second tortilla.
Leave the second tortilla in the pan and reduce the heat to medium.
Elise Bauer
Sprinkle the tortilla with the grated cheese.
Distribute the shrimp on top of the cheese.
Add chopped onion and cilantro.
Elise Bauer
Place the other tortilla on top.
Flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt.
Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.
Cut like a pie into six pieces (a pizza wheel works well for this).
Place on a serving plate.
Serve with avocado slices and sour cream.
Garnish with chopped fresh cilantro.
Squeeze a little lime juice over everything.
