Making quesadillas is so fast, they’re perfect for weeknight cooking. The stuffed avocados are light and fresh, adding a nice balance to the cheese and mild spice. Since I use cooked shrimp, the whole thing comes together in less than 15 minutes. You could also make these with lump crabmeat instead of shrimp!
- Shrimp Salsa:
- 2 finely chopped red onion
- Juice of 1 lime
- Kosher salt
- 8 ounces cooked peeled shrimp, finely chopped
- 1 medium tomato, seeded and chopped
- 1 fresh jalapeño pepper, seeded and finely chopped
- 1 tablespoon minced fresh cilantro, plus more for garnish
- 8 ounces avocado (from 2 small Hass)
- Cooking spray (I like my Misto or Bertolli)
- 8 (6-in) gluten-free flour tortillas (I like Siete Cassava and Coconut Tortillas)
- 1 1/ 3 (51⁄4 ounces) shredded reduced-fat Mexican cheese blend*
For the shrimp salsa: In a medium bowl, stir together the onion, lime juice, and 1⁄4 teaspoon salt. Let it sit for 5 minutes. Add the shrimp, tomato, jalapeño, and cilantro. Mix well. Measure out 1 cup of the shrimp salsa for the quesadillas and drain it well to prevent the quesadillas from getting soggy.
Halve the avocados lengthwise. Remove the pits and use a large spoon to scoop out the flesh from the skins in one piece. Place one half on each of 4 plates and top each with a pinch of salt and 1⁄3 cup of the remaining shrimp salsa.
For the quesadillas: Heat a skillet over high heat. Spray it with oil. Place 1 tortilla in the hot skillet and mound 1⁄3 cup cheese in the center, leaving about 1 inch around the edges. Add 1⁄4 cup of the reserved drained shrimp salsa and top with another tortilla. Cook until the tortilla is golden brown on the edges and the cheese is fully melted, 11⁄2 to 2 minutes per side. Transfer to a plate to keep warm. Repeat with the remaining ingredients. Serve hot, garnished with the cilantro and divided among the plates that have the stuffed avocados on the side.