Shrimp Quesadilla with Avocado Salsa and Sour Cream

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Seasoned Shrimp Quesadillas

1. Mince the 4 garlic cloves, thinly slice the 4 green onions, and roughly chop ¼ cup fresh cilantro; set each aside separately. 5 min
2. In a large bowl, combine 1½ tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ¼ tsp cayenne pepper, 1 tsp kosher salt, and ½ tsp black pepper. 2 min
3. Add the 1½ lb patted-dry shrimp to the spice bowl, toss to coat evenly, and set aside for 5 minutes. 5 min
4. Timing-sensitive step. Heat 2 tablespoons olive oil in a large skillet over medium-high; add the minced garlic and sauté 30 seconds, then add the seasoned shrimp in a single layer and cook 2 minutes per side until pink and just cooked through. 6 min
5. Remove the skillet from heat, squeeze 2 tablespoons fresh lime juice over the shrimp, scatter the sliced green onions and chopped cilantro, toss briefly, then transfer shrimp to a cutting board and roughly chop into bite-sized pieces. 3 min
6. In a bowl, combine 2 cups shredded Monterey Jack and 1 cup shredded sharp cheddar; set aside. 2 min
7. Timing-sensitive step. Wipe the skillet clean and melt ½ tablespoon unsalted butter over medium heat; lay one 10-inch flour tortilla flat, scatter ¼ of the cheese blend over half the tortilla, top with ¼ of the shrimp, then fold the tortilla over and press gently. 2 min
8. Timing-sensitive step. Cook the folded quesadilla 2–3 minutes per side until the tortilla is golden and crisp and the cheese is fully melted; transfer to a cutting board and repeat with remaining butter, tortillas, cheese, and shrimp to make 4 quesadillas total. 18 min
9. Slice each quesadilla into 3 wedges and serve immediately alongside the avocado salsa and sour cream. 2 min

Chunky Avocado Salsaside

1. Seed and dice 2 Roma tomatoes, finely dice ½ red onion, seed and mince 1 jalapeño, mince 1 garlic clove, and finely chop 3 tablespoons fresh cilantro. 8 min
2. Pit and dice 3 ripe avocados into ½-inch cubes directly before serving to prevent browning. 4 min
3. In a large bowl, gently fold together the diced avocado, tomatoes, red onion, jalapeño, garlic, and cilantro, then drizzle with 3 tablespoons fresh lime juice and season with ½ tsp kosher salt; fold once more until just combined — keep the texture chunky. 3 min

Sour Creamsauce

1. Spoon 1 cup full-fat sour cream into a small serving bowl and bring to the table alongside the quesadilla wedges and avocado salsa.