Avocado, Shrimp & Caramelized Onion Quesadillas
Appetizer-sized wedges of tortillas filled with aromatic seasoned shrimp, avocado, melted Monterey jack cheese and caramelized onions make an irresistible finger food at parties.
Quick and Flavorful Quesadillas Packed with Bold Flavors
This Avocado, Shrimp & Caramelized Onion Quesadilla recipe is a mouthwatering fusion of flavors and textures. The golden sweet onions and sauteed shrimp layered with creamy avocado slices and melty cheese is a delicious, fast and easy lunch or dinner. You can even cut them into smaller slices for a festive party appetizer. Using the Anolon Achieve 12-Inch Hard Anodized Nonstick Frying Pan ensures even heat distribution, making the quesadilla perfectly crisp without cheese sticking to the pan. Alternatively, the Anolon Advanced Home 11-Inch Deep Square Grill Pan adds beautiful grill marks and gives this recipe an extra smoky layer of flavor, making it even more visually appealing and delicious.
You can serve this shrimp quesadilla with a side of fresh pico de gallo, guacamole, or a zesty lime crema for a refreshing contrast. A light salad with a citrus vinaigrette or a side of black bean and corn salsa complements the richness of the quesadilla beautifully. This is a fast and simple quesadilla recipe that requires minimal prep and cleanup, making it perfect for busy weekdays. If you’re looking for ingredient alternatives, consider substituting grilled chicken or black beans for the shrimp to accommodate different dietary preferences. Dairy-free cheese, whole grain, or gluten-free tortillas can be used to make the dish even more inclusive for all dietary needs.
- Cuisine:
Mexican
- Course:
Appetizer
- Skill Level:
Moderate
Ingredients
- 3 tablespoons Olive Oil, divided
- 1 pound Medium Shrimp, peeled and deveined
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Salt, divided
- 4 cups Onion, thinly sliced
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Sugar
- 1 Haas Avocado, sliced
- 4 7-Inch Flour Tortillas
- 2 cups Monterey Jack Cheese, shredded
- 1/2 cup Fresh Cilantro, loosely packed
Directions
- Toss shrimp with the cumin, coriander, and 1/4 teaspoon of the salt. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat; add the shrimp and cook 2-3 minutes per side or until just opaque. Transfer to a plate. Add the remaining 2 tablespoons of oil to skillet and add onions, oregano, sugar, and 1/4 teaspoon salt. Cook, stirring occasionally, until onions are golden, about 15-18 minutes. Transfer to a bowl.
- Arrange tortillas on a work surface. Sprinkle the bottom half of each with 1/4 cup of the cheese. Top the cheese with 1/4 of the onions, 1/4 of the avocado, 1/4 of the cilantro, and 1/4 of the shrimp. Sprinkle the shrimp with the remaining cheese then fold the top half of the tortilla over the filling to form a semi-circle.
- Wipe out the skillet with a paper towel and place over medium heat. Add 2 quesadillas and cook until the outside is lightly browned, the cheese has melted and the filling is hot, about 3-4 minutes per side. Transfer to cutting board and repeat with remaining quesadillas. Let stand 3 minutes then cut each into 4 wedges. Serve immediately.