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Shrimp Quesadillas with Avocado Cream

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Shrimp quesadillas filled with corn, black beans and cheese, and an avocado cilantro lime cream dipping sauce. A quick, easy and amazing meal!

Ingredients

  • FOR THE AVOCADO CREAM:
  • 2 cloves Garlic, Minced
  • ½ cups Plain Greek Yogurt (or Sour Cream)
  • 1 whole Avocado, Peeled And Pitted
  • ¼ cups Cilantro Leaves
  • ½ whole Lime, Juice And Zest
  • FOR THE QUESADILLAS:
  • 1 Tablespoon Olive Oil
  • ½ whole Lime, Juice And Zest
  • 1 clove Garlic, Minced
  • ½ teaspoons Chili Powder
  • ½ teaspoons Cumin
  • ¼ teaspoons Kosher Salt
  • ¼ teaspoons Pepper
  • ½ pounds Raw, Peeled Shrimp, Chopped
  • 1 whole Jalapeno Pepper, Seeded And Chopped Fine
  • 1-½ cup Frozen Corn Kernels, Defrosted
  • ¾ cups Canned Black Beans, Rinsed
  • 4 whole Large Flour Tortillas
  • 3 cups Shredded Cheddar Cheese

Preparation

Prepare the avocado cilantro cream first. In a food processor or with an immersion blender, combine the garlic, yogurt, avocado, cilantro, lime zest and juice, and mix until well blended. Cover and refrigerate until ready to eat.

For the filling: In a medium bowl, whisk together the olive oil, lime zest and juice, garlic, chili powder, cumin, salt and pepper. Add the shrimp and jalapeno pepper and toss to combine.

Heat a large non-stick skillet over medium heat. Add the shrimp mixture and stir fry until the shrimp is completely pink and cooked through. If there is a lot of liquid in the pan at this point, drain the liquid and return the pan to the heat. Add the corn and black beans and stir to combine with the shrimp. Heat through.

For the quesadillas: On half of each tortilla, sprinkle some shredded cheese, then spread a layer of the shrimp filling on top and cover with some more cheese. Fold the other half of the tortilla over top of the filling. Dry fry the quesadillas in a non-stick skillet over medium heat (if using the same skillet, wipe it clean first), flipping them once, until the tortillas are lightly browned and crispy and the cheese is melted.

Slice into wedges and serve hot, with the avocado cilantro cream for dipping.

Source: Adapted from Seriously Delish.

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Profile photo of sheilahskitchen

sheilahskitchen on 5.27.2015

I loved everything about this and I know I will be making it many more times!

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