Mexican
Chili Shrimp Quesadillas & Guacamole
Prep Time: 15 min | Cook Time: 8 min | Servings: 4 | Calories: 695
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Prep Time
15 min
Cook Time
8 min
Servings
4
Calories
695
Quesadillas are wonderfully versatile and make for great meals or snacks any time of day. We’ve added shrimp into the mix, plus chopped chilies, avocados, salsa — and delicious Sargento® Shredded Nacho & Taco Cheese to bring everything together.
Ingredients
- 2 Tbsp. vegetable oil, divided
- 8 (7 to 8-inch) flour tortillas
- 1-3/4 cups (7 oz.) Sargento® Shredded Nacho & Taco Cheese or Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut
- 1 cup (8 oz.) small or coarsely chopped cooked shrimp*
- 1 can (4 oz.) chopped green chilies, drained
- 1/4 cup chopped cilantro or thinly sliced green onions
- 1 ripe avocado, peeled, pitted
- 2 Tbsp. salsa
- 1/4 tsp. garlic salt
Directions
- Brush 1 tablespoon oil over 4 of the tortillas. Place oiled sides down on cookie sheet. Combine cheese, shrimp, green chilies and cilantro; spoon evenly over tortillas, spreading to edges. Top with remaining tortillas, pressing down to compact filling. Brush remaining 1 tablespoon oil over tops of tortillas.
- Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes longer.
- While quesadillas are baking, prepare guacamole by mashing avocado with salsa and garlic salt. Cut quesadillas into quarters; serve with guacamole and, if desired, additional salsa.
