Shrimp, Bacon & Avocado Quesadillas
🧄 Ingredients:
Flour tortillas – 4 large
Raw shrimp – 1/2 lb, peeled and deveined
Bacon – 6 strips, cooked until crispy and chopped
Avocado – 2 ripe
Lime juice – 1 tbsp
Garlic powder – 1/2 tsp
Salt & pepper – to taste
Mozzarella or Monterey Jack cheese – 1½ cups shredded
Butter or oil – for grilling
Fresh cilantro – chopped (optional for garnish)
🥑 Avocado Spread:
In a bowl, mash the avocados with lime juice, garlic powder, salt, and pepper until smooth but slightly chunky.
Set aside.
🍤 Shrimp Prep:
Season shrimp with salt, pepper, and a pinch of paprika or chili powder if desired.
Sauté in a skillet with a bit of oil for 2–3 minutes per side until just cooked. Remove and chop roughly.
🧀 Assembly:
Heat a skillet or griddle over medium heat.
Place one tortilla on a plate. Spread a layer of the avocado mix, then top with chopped shrimp, bacon, and a generous handful of shredded cheese.
Cover with another tortilla.
Add butter or oil to the pan, place the quesadilla, and cook until golden and crispy on one side, then flip carefully and repeat.
🔪 To Serve:
Cut into wedges.
Garnish with chopped cilantro and serve with sour cream or salsa.