SHRIMP & AVOCADO QUESADILLAS

Ingredients

Olive oil	2 tbsps.
Yellow onion	1 cup
Salt	¾ tsp.
Pepper powder	½ tsp.
Garlic	1 tsp chopped
Shrimp	1 lb (large)
Southwest Essence	2 tsp
Avocado	1 medium (peeled and diced)
Monterey jack cheese	4 oz (grated)
Sharp cheddar cheese	4 oz
Tortillas	6 large
Salsa	16 oz
Sour cream	1 cup
Parsley or cilantro	1 tbsp (finely chopped)
Green onions	½ cup sliced thinly
Vegetable oil	2 tbsps

Method

1.      Heat the olive oil in a cast iron griddle over med- low heat. Add the onions, season with 1.2 tsp of the salt and ¼ tsp of the pepper and sauté until wilted and lightly caramelized.

2.      Add the garlic and shrimp season with the remaining salt, remaining pepper and the essence and continue sauté for 2 to 3 minutes, until the shrimps are pink and cooked. Remove from the heat and set aside to cool completely.

3.      In a mixing bowl, combine the shrimps, avocado, green onions and cheese. Mix well. Allow the griddle to preheat, lightly brush the griddle with oil. Working one at a time, lightly brush both sides of the each tortilla with the vegetable oil.

4.      Warm one side of the quesadilla for about half a minute and turn over to heat the second side. Fill ½ of the quesadilla with one sixthe of the filling and cook for about 1 1.2 to 2 minutes. Fold over the free side of the quesadilla to cover the filling and form a half moon.

5.      Using a spatula, turn over and cook an additional 1 ½ minutes or until crispy and golden brown and the cheese is melted.

6.      Remove from the heat and cool briefly before serving. Slice each quesadilla into wedges and serve with salsa and a dollop of the sour cream. Garnish with parsley.