Ingredients
¼lbraw shrimp,medium-small, peeled and deveined
¼tspchipotle powder,or chili powder
pinchsalt
pinchpepper
1tbsplime juice,or lemon juice
2½tspextra virgin olive oil,divided, (2 tsp and ½ tsp)
1tbspred onion,chopped
1tbspfresh cilantro,chopped, plus more for garnish
salt and pepper
2mediumflour tortillas
½cupmonterey jack cheese,shredded
¼avocado,sliced
dollop of sour cream,or crema fresca
Preparation
Toss the shrimp in a small bowl with the chipotle powder or chile powder, a pinch of salt, pinch of pepper, and a tablespoon of lime or lemon juice. Let sit for 10 minutes. Then drain out the juice.
Heat a couple teaspoons of olive oil in a relatively stick-free skillet (a cast iron skillet works well for this) on medium high heat. Add the shrimp and cook for half a minute on each side, and remove to a bowl.
Wipe out the skillet with paper towels. Add a small amount of olive oil and heat the pan on medium-high. Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium.
Sprinkle the tortilla with the grated cheese. Distribute the shrimp on top of the cheese. Add chopped onion and cilantro. Place the other tortilla on top. Flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently. You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelette.
Cut like a pie into six pieces (a pizza wheel works well for this). Place on a serving plate.
Serve with avocado slices and sour cream. Garnish with chopped fresh cilantro. Squeeze a little lime juice over everything.
