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Ingredientes
- 3 Tbsp. butter
- 2 x garlic cloves finely chopped
- 8 x flour tortillas - (burrito-size)
- 1 lb shredded Jack and Cheddar cheese
- 1 lrg hard ripe avocado halved, sliced
- 1 lb peeled cooked medium shrimp
- 2 x ripe tomatoes minced
- 1/2 bn green onions chopped Seasoned salt Fresh tomato salsa for serving
Direcciones
- Heat about 1 tsp. butter in large skillet with some garlic over medium heat; add in 1 tortilla and lightly brown bottom, 1 minute. Flip tortilla, then scatter 1/4 c. cheese over half of tortilla; then place 2 slices avocado, 4 or possibly 5 shrimp, some minced tomato and green onions in single layer on top of cheese. Sprinkle with seasoned salt. Spread 1/4 c. more cheese on top of mix, then fold tortilla over.
- Toast both sides till cheese is melted and quesadilla becomes golden, 1 minute. Remove from skillet, cut into triangles or possibly quarters. Repeat with remaining tortillas till all quesadillas are made. Serve with salsa.
- This recipe yields 8 servings.
- Comments: Friends raved about these quesadillas I prepared for a Bowl jazz fest picnic. 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'.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 8 servings | |
| Calories 335 | |
| Calories from Fat 215 | 64% |
| Total Fat 24.34g | 30% |
| Saturated Fat 14.01g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 421mg | 18% |
| Potassium 265mg | 8% |
| Total Carbs 3.18g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.89g | 1% |
| Protein 25.97g | 42% |
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