Garlic Butter Shrimp Avocado Quesadilla

Born in Mexican kitchens, the quesadilla is all about cheese tucked into a warm tortilla. Here, garlic-butter shrimp and creamy avocado join a stretchy melt for a rich, coastal-inspired bite.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 580 cal
• 32g protein
• 38g carbs
• 35g fat
• 3g fiber

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Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 2 ripe avocados
• 4 flour tortillas (10-inch)
• 2 cups shredded Oaxaca or mozzarella cheese
• 1 cup shredded pepper jack cheese
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 4 garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro
• 3 tbsp toasted pepitas
• 1/2 cup sour cream

Instructions

1. 1Pat the shrimp dry and season with salt, pepper, cumin, and chili powder. Mince the garlic.
2. 2Heat one tablespoon butter and the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side until just pink and curled.
3. 3Add the minced garlic in the last 30 seconds, tossing constantly so it turns fragrant but does not brown. Squeeze in half the lime juice, then transfer shrimp and pan juices to a bowl.
4. 4Halve, pit, and dice the avocados. Toss gently with the remaining lime juice and salt to keep them bright.
5. 5Wipe the skillet and return it to medium heat. Melt a thin slice of the remaining butter and lay in one tortilla.
6. 6Sprinkle a mix of Oaxaca and pepper jack over half the tortilla. Arrange several shrimp, diced avocado, cilantro leaves, and a few pepitas on top. Fold the tortilla closed and press.
7. 7Cook 2 to 3 minutes until the underside is speckled golden and crisp. Flip with a wide spatula and cook another 2 minutes until the cheese stretches when you lift an edge.
8. 8Repeat for the remaining quesadillas, adding a little more butter to the pan as needed for a glossy sear.
9. 9Rest each finished quesadilla 1 minute, slice into wedges, and serve with dollops of sour cream and extra pepitas for crunch.