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Shrimp Quesadillas on a blue plate served with black bean and corn salsa.
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Avocado Green Chile Shrimp Quesadillas

A tasty combination of Southwest Seasoned Shrimp, New Mexico Hatch Chile Peppers, smashed avocado and ooey-gooey melted cheese make these Shrimp Quesadillas an easy popular dinner or appetizer.
Course Appetizer Recipes
Cuisine Southwestern
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 805kcal
Author Lea Ann Brown

Equipment

  • 1 Serrated knife good quality and sharp.

Ingredients

  • 12 Jumbo shrimp About ½ pound, shells and tails removed, deveined.
  • 2 teaspoons Southwest Spice Blend
  • 1 Tablespoon neutral oil canola or vegetable oil works well here
  • 4 Tablespoons butter
  • 4 10-inch Flour tortillas
  • 1 Cup Muenster Cheese shredded
  • ½ cup Green Chile peppers roasted, seeds and veins removed and chopped
  • 2 Avocado peeled and smashed
  • ¼ teaspoon Kosher Salt

Instructions

  • Heat oil in fry pan over medium high heat. When hot, add the oil. Sprinkle the shrimp with the Southwest Spice Blend (or salt and red chile powder) and cook on one side for two minutes. Turn and sprinkle with more of the spice blend and cook two more minutes. Remove from heat.
  • Butter one side of each of the 4 tortillas.
  • Peel and remove the seed from the avocado. Season with salt and smash with a fork. Spread the smashed avocado evenly on each flour tortilla.
  • Add ¼ of the shredded cheese on one side of each of the tortillas.
  • Add three of the cooked shrimp to each tortilla. Add the green chile peppers on top of the srhimp.
  • Heat a non-stick skillet over medium heat. Lay one of the filled flour tortillas to the pan, butter side down, filling side up. Cook until toasted on the bottom. About 2 minutes. Use a spatula to fold the naked side over the filling side.
  • Cook until cheese is well melted.
  • Transfer shrimp quesadilla to a cutting board and use a serrated knife to saw the quesadilla into three pieces. Hold the quesadilla in one hand and use a gentle sawing motion to cut through the shrimp quesadilla.
  • Garnish with cilantro or salsa.

Notes

To season shrimp, substitute a single blend New Mexico Red Chile Powder for the Southwestern Spice Blend. But be careful, it carries a lot of heat.
If you don't have roasted Hatch chile on hand, you can use canned chopped chiles. Or roast your own Anaheim or Poblano chiles buy broiling until blackened on all sides, or roasting over an open gas top flame until blackened on all sides. Place in a plastic bag for about 15 minutes. Remove most of the blackened skin with your hands. Cut the tops off, remove seeds and chop.
Tips For Success:
    • Use American Wild Caught Shrimp for the best flavor experience. You'll find them superior in flavor ... shrimp that tastes like shrimp.
    • Purchase Jumbo sized shrimp. The size is good for these shrimp quesadillas. You'll find them 21/25 count per pound.
    • Use a good quality serrated knife to cut the quesadilla.

Nutrition

Calories: 805kcal | Carbohydrates: 70g | Protein: 24g | Fat: 49g | Saturated Fat: 19g | Cholesterol: 124mg | Sodium: 1317mg | Potassium: 796mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1152IU | Vitamin C: 17mg | Calcium: 395mg | Iron: 5mg