Ingredients
18 fully cooked medium shrimp, peeled and deveined
1 medium avocado, diced
1 Serrano or jalapeno pepper, cored, seeded, and minced
1 Roma tomato, diced
1/3 cup diced red onion
1/4 cup chopped fresh cilantro
4 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups shredded colby jack cheese
8 – 6” flour tortillas
Instructions
- Remove the tails from the shrimp and chop them into small pieces.
- In a large bowl, mix together all the ingredients except for the cheese and tortillas.
- Preheat an electric griddle to 325 degrees, or use a large nonstick skillet and heat over medium.
- Assemble the quesadillas by laying down one flour tortilla and sprinkling some of the cheese all over the surface. Top the cheese with 1/4 of the filling mixture, then more cheese. Finish with one more flour tortilla on top.
- Place the quesadilla on the hot griddle and cook until golden brown on the bottom, about 3-4 minutes. Use a wide silicone spatula to carefully flip the quesadilla over and cook on the second side for the same amount of time.
- Remove the finished quesadilla to a cutting board and use a large chef’s knife to cut into 4 equal pieces. Serve immediately.
Notes
Air Fryer directions: assemble as directed above. Place one in the basket of the air fryer and cook at 400 degrees until golden brown, about 6-9 minutes. The total time will depend on the power level of your air fryer.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 444 kcal
- Sugar: 3 g
- Sodium: 1234 mg
- Fat: 21 g
- Saturated Fat: 15 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 20 mg
Keywords: shrimp quesadilla