Exceptionally delicious flavors come from this rich quesadilla combining the perfect pairing of shrimp and avocado with salsa and aromatic garlic. Simply superb eating and ideal for lunch or dinner.

Hollywood Bowl Shrimp and Avocado Quesadillas

Hollywood Bowl Shrimp and Avocado Quesadillas
Recipe type: Shellfish
Serves: 8
  • 3 Tablespoons butter
  • 2 cloves garlic; finely minced
  • 8 flour tortillas (burrito-size)
  • 1 pound shredded Jack and Cheddar cheese
  • 1 large firm ripe avocado; halved, sliced
  • 1 pound peeled cooked medium shrimp
  • 2 ripe tomatoes; chopped
  • 1/2 bunch green onions; minced
  • seasoned salt
  • fresh tomato salsa; for serving
  1. Melt about 1 teaspoon butter in large skillet with some garlic over medium heat; add 1 tortilla and lightly brown bottom, 1 minute. Flip tortilla, then scatter 1/4 cup cheese over half of tortilla; then place 2 slices avocado, 4 or 5 shrimp, some chopped tomato and green onions in single layer on top of cheese. Sprinkle with seasoned salt. Spread 1/4 cup more cheese on top of mixture, then fold tortilla over.
  2. Toast both sides until cheese is melted and quesadilla becomes golden brown, 1 minute. Remove from skillet, cut into triangles or quarters. Repeat with remaining tortillas until all quesadillas are made. Serve with salsa.
The secret to these appetizers lies in toasting the tortillas first in garlic and butter. They went great with bottles of a hard lemon beverage like 'Doc Otis'.

This recipe yields 8 servings.

Each serving: 423 calories; 676 mg sodium; 173 mg cholesterol; 28 grams fat; 15 grams carbohydrates; 28 grams protein; 0.56 gram fiber.
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