I want to thank California Avocados for sponsoring this post, and helping me to share my passion for avocados and delicious food with y’all.
I vividly remember my first quesadilla and I can promise you it’s not what you’re imagining.
I bet y’all think it was smoky, spicy, crisp, and I enjoyed it on some back porch overlooking the river or even while on a trip to San Antonio.
Y’all couldn’t be further off base.
The first time that I had a quesadilla was in my 7th grade best friend’s apartment in Sparks, Nevada. We were hanging out after school one day watching TV and we got the munchies, as 7th grade girls are known to, and she asked if I wanted a snack. I remember trailing after her as she walked into her kitchen, and watching in wide eyed wonder as she sprinkled cheese between two flour tortillas, wrapped them in a damp paper towel and then microwaved it.
The result was hot, gooey cheesey, and to my 7th grade palate.. indescribably delicious, wonderful and amazingly adult, and somewhat exotic.
Over the past 20-something years, I’ve become much more acquainted with quesadillas. They’re one of my family’s favorite quick fix meals.
Quesadillas are comfort food in our home. They’re versatile and easy to make. No matter what you have on hand, as long as you have tortillas and cheese, you can have a delicious quesadilla in no time.
I’ve come a long way since that first quesadilla in Jennifer’s apartment, but every time I have a quesadilla or dream up a new quesadilla recipe, I think of that afternoon, Jennifer’s apartment, and the warm heady smell of flour tortillas, damp paper towels, and melted cheese.
A few weeks ago, without telling Nathan, I started mixing greek yogurt and grilled avocados together and serving them with our quesadillas as a dipping sauce.
There’s magic in grilled avocados. There’s depth, beauty, and buttery deliciousness in grilled avocados.
This recipe has been in the making for months, and I didn’t even realize it.
Quesadillas are a natural for quick, delicious, summer finger foods and since California Avocados are in season, you might as well hum the wedding march in your head because this is a match made in heaven.
I’ve played around with several different variations of smoky, spicy, creamy, shrimp tostadas/tacos/tortillas/wraps and this is hands down my favorite combination.
Smoky adobo sauce, tangy greek yogurt, creamy, buttery grilled avocado paired with spicy grilled shrimp, melted cheese, crisp tortillas, and rich black beans.
Seriously, y’all, it may be ridiculously late at night, but even writing about these makes me want to jump up, fire up the grill and make more of these. They’re so good!
- 1 Avocado, Grilled
- 1 C Greek Yogurt
- 2 tsp adobo sauce
- 1 lb shrimp, peeled and deveined
- olive oil, drizzle
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chipotle chili powder
- 5 6" whole grain tortillas
- 1 14 oz can refried black beans
- 3 to 4 C shredded cheese, favorite mix
- Grill your avocado Instructions can be found on this post
- In a food processor, combine the grilled avocado, greek yogurt, and adobo sauce. Set aside
- Peel and devein the shrimp, rinse and pat dry.
- In a large bag or medium size bowl, drizzle the shrimp with olive oil and sprinkle with smoked paprika, cumin and chipotle chili powder - toss to coat completely.
- Grill the shrimp over medium heat until cooked - takes about 3 minutes per side.
Putting the quesadillas together
- Lay all 10 tortillas out: on 5 tortillas smear the grilled avocado sauce, on the other 5 smear the black beans.
- Place a handful (your choice as to how cheesy you want these) of your favorite shredded cheese on each tortilla to cover.
- Place 5 to 6 shrimp on 5 of the tortillas, so that there's a nice covering of shrimp for each bite, then flip the other 5 tortillas over so that the bean/cheese/shrimp/avocado/cheese mixtures are facing each other.
- Place the quesadillas on your grill over medium heat and grill until the bottom tortilla is crisp and the cheese is melted. Flip, and repeat.
- Once both sides are cooked, remove the quesadillas from the grill and allow to cool for a few minutes.
- Using a knife or pizza cutter (my preference) slice the quesadillas into fourths and serve with shredded lettuce and more grilled avocado cream sauce, for dipping.
* Top the grilled avocado cream sauce with a sprinkle of smoked paprika for added color and flavor * add a little extra spice by mixing a Tbsp of chopped chipotles in adobo sauce to your black beans before spreading them on the tortilla.
What’s your favorite quesadilla combo?
Previous California Avocado Recipes:
- Grilled Avocados with Black Bean and Sweet Corn Pico
- Salmon Patties with Avocado and Spicy Chipotle Aioli
- Spicy Baked Pulled Pork Taquitos with Creamy Avocado Dipping Sauce
Today’s post is part of my partnership with the California Avocado commission.
Make sure to check out my fellow California Avocado Commission Ambassadors for more, great California Avocado recipes:
Disclosure: This recipe was created and inspired by my partnership with the California Avocado Commission. I’m honored to be a compensated 2013 brand ambassador for CAC. All opinions expressed are my own. For more great recipes visit the California Avocado Commission website and follow them on Facebook and Twitter.
linked to What’s Cooking Wednesday