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Shrimp, Avocado & Goat Cheese Quesadilla




Source of Recipe


By The Culinary Institute of America, From The Culinary Institute of America


Recipe Introduction


Ground blue corn is a traditional food of the Pueblo Indians, tortillas being one of the delicious ways it is used in New Mexican cuisine


List of Ingredients




1 - avocado, small, peeled, pitted and diced
2 teaspoons fresh lime juice
1/2 teaspoon chili powder
12 - corn tortillas, preferably blue corn tortillas
4 ounces goat cheese
4 ounces shrimp, smoked or grilled, chopped
2 tablespoons vegetable oil


Recipe



1 Heat oven to 200 degrees F (95 degrees C). Set a baking sheet in the oven (for keeping the cooked quesadillas warm).
2 In a small bowl, combine avocado, lime juice and chili powder.
3 Put half the tortillas on a work surface and divide the goat cheese among them, spreading it evenly. Top each with some avocado mixture and shrimp. Press one of the remaining tortillas firmly on top of each.
4 In a small skillet over medium heat, heat 1 teaspoon of the oil. (Or use 2 skillets at once.) When the oil is hot, put a quesadilla in the pan and cook until the bottom is lightly colored, about 1 1/2 minutes. Turn the quesadilla over with a spatula and cook on the second side. Transfer to the baking sheet in the oven and cover loosely with foil to keep warm.
5 Repeat with remaining quesadillas. To serve, cut each quesadilla into 6 wedges