California Jack, Shrimp and Tomato Quesadilla
- Yield servings
- 8 (8-inch) flour tortillas
- 2 cups (about 8 ounces) coarsely grated Real California Monterey Jack
- 8 ounces cooked bay shrimp
- 1/2 cup chopped fresh tomato or canned diced tomatoes or tomato salsa
- 4 tablespoons chopped fresh cilantro leaves
- 1 ripe avocado, peeled and thinly sliced
- Salt and freshly ground black pepper
- 4 tablespoons Real California butter or vegetable oil
- Arrange 4 tortillas on a flat work surface. Evenly divide the Monterey Jack, shrimp, tomatoes and cilantro on each tortilla, taking care to leave a 1-inch border around the edge. Arrange the avocado on top. Season to taste with salt & pepper. Set the remaining tortillas on top, pressing gently to secure.
- In a 9-inch skillet heat 1 tablespoon of the butter or oil over medium heat. Place one quesadilla in the pan, and cook until cheese melts and tortilla crisps to a golden brown, about 3 minutes. Carefully flip the quesadilla and repeat on the other side. Transfer the hot quesadilla from the pan to a cutting board and cover with foil. Let rest for 2 minutes before cutting into wedges. Repeat with the remaining quesadillas. Serve immediately.
Recipe courtesy of the California Milk Advisory Board