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1
Prepare the avocado cilantro cream first. In a food processor or with an immersion blender, combine the garlic, yogurt, avocado, cilantro, lime zest and juice, and mix until well blended. Cover and refrigerate until ready to eat.
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2
For the filling: In a medium bowl, whisk together the olive oil, lime zest and juice, garlic, chili powder, cumin, salt and pepper. Add the shrimp and jalapeno pepper and toss to combine.
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3
Heat a large non-stick skillet over medium heat. Add the shrimp mixture and stir fry until the shrimp is completely pink and cooked through. If there is a lot of liquid in the pan at this point, drain the liquid and return the pan to the heat. Add the corn and black beans and stir to combine with the shrimp. Heat through.
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4
For the quesadillas: On half of each tortilla, sprinkle some shredded cheese, then spread a layer of the shrimp filling on top and cover with some more cheese. Fold the other half of the tortilla over top of the filling. Dry fry the quesadillas in a non-stick skillet over medium heat (if using the same skillet, wipe it clean first), flipping them once, until the tortillas are lightly browned and crispy and the cheese is melted.
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5
Slice into wedges and serve hot, with the avocado cilantro cream for dipping.
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6
Source: Adapted from Seriously Delish.
