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Categories: Appetizers, Best recipes, Fish and shellfish

Hollywood Bowl shrimp and avocado quesadillas

Hollywood Bowl shrimp and avocado quesadillas
Kirk McKoy / Los Angeles Times

Avocados. When I was 7, my family moved to Southern California and took a house where avocados would chase us out of our own backyard. I dreamed about avocados for years; the sound of the hard, green fruit knocked from ... Read more

Total time: 40 minutes | Serves 8
  • 3 tablespoons butter
  • 2 cloves garlic, finely minced
  • 8 burrito-size flour tortillas
  • 1 pound shredded Jack and Cheddar cheese
  • 1 large, ripe yet firm avocado, halved and sliced
  • 1 pound peeled, medium cooked shrimp
  • 2 ripe tomatoes, chopped
  • 1/2 bunch green onions, minced
  • Seasoned salt
  • Fresh tomato salsa, for serving

Step 1Melt about 1 teaspoon butter in large skillet with some garlic over medium heat; add 1 tortilla and lightly brown bottom, 1 minute.

Step 2Flip tortilla, then scatter 1/4 cup cheese over half of tortilla; then place 2 slices avocado, 4 or 5 shrimp, some chopped tomato and green onions in single layer on top of cheese. Sprinkle with seasoned salt.

Step 3Spread 1/4 cup more cheese on top of mixture, then fold tortilla over. Toast both sides until cheese is melted and quesadilla becomes golden brown, 1 minute.

Step 4Remove from skillet, cut into triangles or quarters. Repeat with remaining tortillas until all quesadillas are made. Serve with salsa.

Each serving:
423 calories; 676 mg sodium; 173 mg cholesterol; 28 grams fat; 15 grams carbohydrates; 28 grams protein; 0.56 gram fiber.
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