Seafood & Avocado Quesadilla
Monday, 14 May 2012
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Recipe from Tacos, Burritos and Quesadillas by Laura Washburn (Ryland Peters & Small, 2012)Prawns/shrimp and avocados are soul mates in many cuisines, but here they are given an authentic Mexican flavor with some spicy jalapeños. Serve this on its own, or accompany with a tomato salad for a more substantial meal.
- 2 large ripe avocados, coarsely chopped
- a pinch of fine sea salt
- juice of ½ lemon
- a small bunch of chopped fresh cilantro
- 1 lb 2 oz. cooked shrimp, shelled
- 8 large flour tortillas
- 2 large tomatoes, coarsely chopped
- 5½ oz. firm goat cheese, grated or thinly sliced
- 4 tablespoon pickled jalapeños, sliced
- 1 tablespoon vegetable oil
- lemon wedges, to serve
Preheat the oven to 120ºC (250ºF) Gas ½.
Put the avocados in a bowl, season lightly with salt and add the lemon juice and cilantro. Toss to combine and set aside. If the shrimp are very large, cut them in half.
To assemble the quesadillas, put a quarter of the shrimp on 4 of the tortillas. Sprinkle each with a quarter of the chopped avocados, tomatoes and cheese and 1 tablespoon of jalapeños. Top with another tortilla.
Heat the oil in a non-stick skillet set over medium heat. When hot, add a quesadilla, lower the heat and cook for 2-3 minutes until golden on one side and the cheese begins to melt. Turn over and cook the other side for 2-3 minutes.
Transfer to a heatproof plate and keep warm in the preheated oven while you cook the rest.
To serve, cut the quesadillas into wedges and serve immediately with lemon wedges on the side for squeezing.
Last Updated ( Wednesday, 16 May 2012 )