Surf And Garden Quesadillas With Avocado Salad

Name: Surf And Garden Quesadillas With Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: QUESADILLAS; 3/4 pound peeled, deveined shrimp, tails removed (36 to 42 per lb.); 3 garlic cloves, chopped; 1/2 teaspoon coarse sea salt; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon pepper; 1/4 teaspoon cayenne; 1 tablespoon orange juice; 1 tablespoon olive oil; 1 1/2 cups (5 oz.) shredded sharp cheddar cheese; 1 1/2 cups (5 oz.) shredded jack cheese; 4 large (9 to 10 in.) flour tortillas; 3/4 pound zucchini, coarsely shredded; About 3/4 cup fresh corn kernels (from 1 cob); 2 green onions, thinly sliced; SALAD; 2 firm-ripe avocados, sliced; 2 large heirloom tomatoes, cut into wedges; 1/4 cup thinly sliced yellow onion; 2 tablespoons chopped cilantro; 1 tablespoon olive oil; 3 tablespoons lime juice; 1/2 teaspoon salt; 1/2 teaspoon pepper

Servings: persons

QUESADILLAS
3/4 pound peeled, deveined shrimp, tails removed (36 to 42 per lb.)
3 garlic cloves, chopped
1/2 teaspoon coarse sea salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon cayenne
1 tablespoon orange juice
1 tablespoon olive oil
1 1/2 cups (5 oz.) shredded sharp cheddar cheese
1 1/2 cups (5 oz.) shredded jack cheese
4 large (9 to 10 in.) flour tortillas
3/4 pound zucchini, coarsely shredded
About 3/4 cup fresh corn kernels (from 1 cob)
2 green onions, thinly sliced
SALAD
2 firm-ripe avocados, sliced
2 large heirloom tomatoes, cut into wedges
1/4 cup thinly sliced yellow onion
2 tablespoons chopped cilantro
1 tablespoon olive oil
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper

1
Heat grill to high (about 450u00b0) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.
2
Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.
3
Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.
4
Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.
5
Mix salad ingredients gently in a bowl and arrange on plates. Cut quesadillas into wedges and serve them alongside salad.
6
Note: Nutritional analysis is per serving.

1028

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: QUESADILLAS, 3/4 pound peeled, deveined shrimp, tails removed (36 to 42 per lb.), 3 garlic cloves, chopped, 1/2 teaspoon coarse sea salt, and more.

Yes, Surf And Garden Quesadillas With Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!