Cheesy Shrimp and Avocado Quesadilla

These Cheese, Shrimp and Avocado Quesadillas will be your go-to lunch or snack; it’s also an easy and balanced meal. Tasty shrimp sautéed with bell peppers, avocado, delicious Tropical Queso Fresco and Oaxaca Cheese come together to create cheesy perfection held by a golden brown flour tortilla. Serve this Quesadilla as an appetizer for your next party, or make it on the grill!

Ingredients

• 1 tbsp of olive oil
• 1 lb. of small shrimp, peeled and deveined
• 1 large garlic clove, minced
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 large ripe avocado, peeled, pitted and diced
• ½ cup Tropical Queso Fresco Mexicano, crumbled
• 12 oz. Tropical Oaxaca Cheese, shredded
• 4 Tropical Flour Tortillas (10 inches)
• ½ cup Tropical Crema Mexicana (for serving)
• ¼ cup of pico de gallo (for serving)

Preparation

1. Heat the oil in a 12-inch skillet over medium-high heat.  Sauté the shrimp and garlic until shrimp is tender, stirring occasionally. With a slotted spoon, remove the shrimp to a large bowl.
2. Add red and yellow peppers to the skillet; over medium heat, cook about 5 minutes until peppers are tender-crisp, stirring occasionally. Remove to bowl with shrimp and toss to mix well.
3. Divide the shrimp and pepper mixture evenly over half of each tortilla. Top with avocado, Queso Fresco and Queso Oaxaca. Fold tortillas in half.
4. Heat a 12-inch skillet or griddle over medium-high heat. Brush with oil. Place filled tortillas in skillet. Cook carefully, turning once, until tortillas are golden brown and crisp and the Oaxaca Cheese is melted, about 5 minutes.
5. Cut quesadillas into wedges. Serve with pico de gallo and Crema Mexicana.