Shrimp & Green Chili Quesadillas with Guacamole

Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Yield: Serves: 4 as main dish or makes 1 dozen appetizers

Ingredients

• 2 Tbsp. vegetable oil, divided
• 8 (7 to 8-inch) flour tortillas
• 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Cheddar & Monterey Jack with Tomato & Jalapeno Peppers Shredded Cheese
• 1 cup (8 oz.) small or coarsely chopped cooked shrimp*
• 1 can (4 oz.) chopped green chilies, drained
• 1/4 cup chopped cilantro or thinly sliced green onions
• 1 ripe avocado, peeled, pitted
• 2 Tbsp. salsa
• 1/4 tsp. garlic salt

Directions

1. Brush 1 tablespoon oil over 4 of the tortillas. Place oiled sides down on cookie sheet. Combine cheese, shrimp, green chilies and cilantro; spoon evenly over tortillas, spreading to edges. Top with remaining tortillas, pressing down to compact filling. Brush remaining 1 tablespoon oil over tops of tortillas.
2. Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes longer.
3. While quesadillas are baking, prepare guacamole by mashing avocado with salsa and garlic salt. Cut quesadillas into quarters; serve with guacamole and, if desired, additional salsa.

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