I love this super simple and tasty recipe! I’ve never tried this combination and it was perfect for today’s early summer weather and busy schedule 🙌☀️
I’ve been busy with getting ready to leave for our honeymoon on Thursday (and Beyonce concert tomorrow night💅👯👯), so I wanted something easy to make and something somewhat healthier… this isn’t suuuuper healthy, but it’s an improvement on our normal Sunday night taco ordering ritual(shout out to Los Ocampos❤️🌮🌯)
As you may know, I’m a huge fan of sauces, so I had to make one for this dish. I served with salsa as well, but I thought a avocado dipping sauce would be fun too. The creamy sauce was a great way to incorporate more flavors into the quesadilla. And since it has a greek yogurt base it’s pretty much guilt free☺️
The goal for the rest of the week will be finishing up the rest of the perishables before we leave – might have to get creative, but isn’t that the fun part?!
Here are the directions for the Avocado Dipping Sauce:
- Add the avocado, cilantro, lime juice, cumin, garlic, and greek yogurt to a food processor. Pulse until creamy.
- Taste and add salt and pepper.
The quantities of the ingredients are listed below☺️
- For Avocado Dipping Sauce(directions above)
- 1 large avocado, diced
- ¼ cup fresh cilantro
- ½ lime juice
- ¼ teaspoon cumin
- ¼ cup greek yogurt
- 2 cloves garlic
- salt and pepper, to taste
- For Quesadillas:
- 12 ounces raw shrimp (peeled and deveined with tails removed)
- 1 cup frozen roasted corn
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 2 teaspoon cumin
- 1 teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
- ¼ cup candied jalapeños (optional)
- 1 lime
- 16 ounces shredded Mexican blend cheese
- ½ cup onion (chopped)
- 3 large burrito size flour tortillas
- Cooking Spray
- In a medium bowl add lime juice from ¼ of lime, paprika, cumin, cayenne pepper and red pepper flakes. Add shrimp. Mix well tossing to coat the shrimp. Let shrimp sit for about 10 minutes to work in the flavors.
- Heat a medium skillet to medium high heat. Add shrimp and cook until the shrimp are fully cooked (should only take about 5 minutes). Once shrimp are cooked, remove them from the pan and chop them into pieces (this step is optional, if they are small you can leave them whole). Set shrimp aside.
- Spray a medium skillet with cooking spray and heat to medium heat. Add onions and cook until slightly browned, about 3 minutes. Add the corn and cook for an additional 3 minutes until warmed through.
- Spray a medium - large skillet with cooking spray and heat to medium heat. Place a flour tortilla face down on the skillet. Sprinkle the top evenly with cheese. On one side of the tortilla sprinkle the shrimp and corn and onion mixture. (Layer jalapeños here if you're including.) Cook until the bottom is lightly browned and the cheese has melted. Fold one side of the tortilla over the top and press down with a spatula. Remove from the pan and repeat until all of the quesadillas are made.
- Serve with avocado dipping sauce and your favorite salsa.