Surf and Garden Quesadillas with Avocado Salad

Name: Surf and Garden Quesadillas with Avocado Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 firm-ripe avocados, sliced; 0 teaspoons cayenne; 2 Tbsps chopped cilantro; 1 teaspoons coarse sea salt; 4 larges (9 to 10 in.) flour tortillas; 177 milliliters About fresh corn kernels (from 1 cob); 3 garlic cloves, chopped; 2 green onions, thinly sliced; 1 teaspoons ground cumin; 2 larges heirloom tomatoes, cut into wedges; 142 grams 1/2 cups shredded jack cheese; 3 Tbsps lime juice; 1 Tbsp olive oil; 1 Tbsp orange juice; 1 teaspoons paprika; 0 teaspoons pepper; 1 teaspoons pepper; 6 servings SALAD; 1 teaspoons salt; 142 grams 1/2 cups shredded sharp cheddar cheese; 340 grams peeled, deveined shrimp, tails removed (36 to 42 per lb.); 59 milliliters thinly sliced yellow onion; 340 grams zucchini, coarsely shredded; 6 servings QUESADILLAS

Need a pescatarian hor d'oeuvre? Surf and Garden Quesadillas with Avocado Salad could be an excellent recipe to try. This recipe serves 6. One portion of this dish contains approximately 29g of protein, 32g of fat, and a total of 500 calories. Head to the store and pick up firm-ripe avocados, coarse sea salt, corn kernels, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat grill to high (about 45

Equipment you will use

Grill

and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.

Ingredients you will need

Orange Juice

Garlic

Shrimp

Spices

Salt

Cooking Oil

Equipment you will use

Grill Pan

Bowl

Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.

Ingredients you will need

Green Onions

Vegetable

Tortilla

Zucchini

Cheese

Corn

Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.

Ingredients you will need

Tortilla

Cheese

Shrimp

Cooking Oil

Equipment you will use

Paper Towels

Grill Pan

Grill

Tongs

Frying Pan

Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Spatula

Grill

Mix salad ingredients gently in a bowl and arrange on plates.

Equipment you will use

Bowl

Cut quesadillas into wedges and serve them alongside salad.

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.