Spicy Shrimp Quesadilla

These quesadillas filled with shrimp, cheese, chipolte peppers and avocados will spice up your next party.

Ingredients:

• 1/2 lb cooked shrimp
• 1 cup shredded monterey jack cheese
• 1 can of diced chipolte peppers
• 2 or 3 ripe but firm avocados, diced
• 3 ripe diced tomatoes
• 1/2 cup finely diced white onion
• 2 tbsp finely chopped garlic
• 2 Tbsp cilantro
• 1 Tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/2 ground black pepper
• 6 flour tortillas
• 1 cup sour cream
• Hot sauce (optional)
• Parsley for garnish

Directions:

Roughly dice the cooked shrimp. Rinse and drain. Pat dry with a paper towel and set aside. Dice and mix together in a medium bowl chipotle, avocados, tomatoes and onion. Add lemon juice, salt and pepper and mix together for a fresh salsa. Heat up coals or griddle to cook the quesadillas. Take a handful of shrimp and place in the middle of the tortilla. Add about 4 tbsp each of cheese and salsa. Spread mixture evenly on the tortilla until about 1/2 inch from sides. Place another tortilla on top of the mixture. Heat on one side until slightly crispy, about 1 1/2 minutes. Flip over and heat on the other side until cheese is melted. Cut the quesadilla into four triangles. Before serving, top with a dollop of sour cream and a sprinkle of parsley. Serve with 3 or 4 of your favorite hot sauces.

Number of Servings: 48

Notes from the Cook: You can also use the small baby shrimp and not dice it. The salsa mixture can be prepared the day before and refrigerated.