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

  1. 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.
  2. 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.
  3. 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.
  • Cuisine:

    Mexican

  • Course:

    Appetizer

  • Skill Level:

    Moderate