Quesadilla de Camarón con Salsa Verde

Ingredients

• For the Shrimp Filling:
• 1 lb shrimp, peeled and deveined 🦐
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika
• 0.5 tsp cumin
• 1 garlic clove, minced 🧄
• Juice of ½ lime 🍋
• For the Salsa Verde:
• 6 tomatillos, husked and rinsed 🟢
• 1 jalapeño, deseeded (for mild) or with seeds (for spicy) 🌶️
• 0.25 cup fresh cilantro, chopped 🌿
• 1 garlic clove
• Juice of 1 lime 🍋
• 0.5 tsp salt
• For the Quesadillas:
• 4 large flour tortillas 🌮
• 1½ cups shredded Monterey Jack or Oaxaca cheese 🧀
• 0.5 cup diced red onion
• 0.5 avocado, sliced 🥑

Instructions

1. 11️⃣ Make the Salsa Verde
2. 2In a dry skillet, roast tomatillos and jalapeño over medium heat for 5 minutes, turning occasionally.
3. 3Blend roasted ingredients with cilantro, garlic, lime juice, and salt until smooth. Set aside.
4. 42️⃣ Cook the Shrimp
5. 5Heat olive oil in a pan over medium-high heat.
6. 6Add shrimp, salt, black pepper, paprika, cumin, and garlic.
7. 7Cook for 2-3 minutes per side, until pink and cooked through.
8. 8Remove from heat and squeeze fresh lime juice over the shrimp.
9. 93️⃣ Assemble & Cook the Quesadillas
10. 10Heat a clean pan over medium heat.
11. 11Place a tortilla in the pan and sprinkle cheese evenly over one half.
12. 12Add cooked shrimp, diced red onion, and a spoonful of salsa verde.
13. 13Fold the tortilla in half and cook for 2-3 minutes per side, until golden brown and crispy.
14. 14Repeat with the remaining tortillas.
15. 154️⃣ Serve & Enjoy!
16. 16Slice the quesadillas and serve warm with extra salsa verde and avocado slices.