Pan-Fried Shrimp and Avocado Green Chile Quesadillas
Jumbo shrimp seasoned with Southwest spice blend are pan-fried and layered with smashed avocado, roasted green chiles, and Muenster cheese in buttered flour tortillas. Each quesadilla is toasted until golden and crispy, then cut into three pieces. Quick weeknight meal that comes together in under 20 minutes.
Ingredients
- 12 jumbo shrimp, shells and tails removed, deveined
- 2 teaspoons Southwest Spice Blendcumin + chili powder + paprika1:1homemade
- 1 tablespoon neutral oil, canola or vegetable oil
- 4 tablespoons butter
- 4 10-inch flour tortillascorn tortillas1:1gluten-freeFull guide →
- 1 cup Muenster cheese, shreddedOaxaca cheese1:1melting
- ½ cup green chile peppers, roasted, seeds and veins removed, choppedpoblano peppers1:1roasted
- 2 avocado, peeled
- ¼ teaspoon kosher salt
Instructions
- 1
Heat oil in a fry pan over medium-high heat.
- 2
Season shrimp with Southwest Spice Blend and cook on one side for two minutes.
- 3
Turn shrimp, sprinkle with more spice blend, and cook two more minutes. Remove from heat.
- 4
Butter one side of each tortilla.
- 5
Peel, seed, and smash avocado with a fork. Season with salt and spread evenly on each tortilla.
- 6
Add one-quarter of the shredded cheese on one side of each tortilla.
- 7
Add three cooked shrimp to each tortilla and top with green chile peppers.
- 8
Heat a non-stick skillet over medium heat.
- 9
Place one filled tortilla in the skillet butter side down, filling side up, and cook until toasted on the bottom, about two minutes.
- 10
Fold the naked side over the filling side.
- 11
Continue cooking until cheese is melted.
- 12
Transfer to a cutting board and cut into three pieces using a serrated knife with a gentle sawing motion.
- 13
Garnish with cilantro or salsa.
Tips
Do not overcook shrimp to avoid rubbery texture.
Ensure skillet is at medium heat to avoid burning the tortilla exterior before cheese melts.
Good to Know
Refrigerate cooked quesadillas up to two days in an airtight container. Reheat in a skillet over medium heat until warmed through.
Shrimp can be cooked and chilled up to one day ahead. Assemble and cook quesadillas fresh for best texture.
Serve immediately with lime wedges, cilantro, salsa, and sour cream on the side.
Common Mistakes
Do not skip deveining shrimp to avoid gritty texture.
Do not use high heat when toasting to avoid burnt tortilla and unmelted cheese.
Do not overstuff quesadillas to avoid filling from escaping during cooking and folding.