Recipe: Hollywood Bowl Shrimp and Avocado Quesadillas
Note: When Heseon Park’s family moved to Southern California, their house had an avocado tree. She’s been in love with the fruit ever since and uses it in many ways.
This is something she put together for a Hollywood Bowl picnic. It won raves from her friends--and then from us, when we tested it to go with a story she wrote. She says the secret to these appetizers lies in toasting the tortillas first in garlic and butter: “They went great with bottles of a hard lemon beverage like ‘Doc’ Otis’.”
Active Work and Total Preparation Time: 40 minutes
3 tablespoons butter
2 cloves garlic, finely minced
8 burrito-size flour tortillas
1 pound shredded Jack and Cheddar cheese
1 large, ripe yet firm avocado, halved and sliced
1 pound peeled, medium cooked shrimp
2 ripe tomatoes, chopped
1/2 bunch green onions, minced
Fresh tomato salsa, for serving
* Melt about 1 teaspoon butter in large skillet with some garlic over medium heat; add 1 tortilla and lightly brown bottom, 1 minute.
* Flip tortilla, scatter 1/4 cup cheese over half of tortilla, place 2 slices avocado, 4 or 5 shrimp, some chopped tomato and green onions in single layer on top of cheese. Sprinkle with seasoned salt.
* Spread 1/4 cup more cheese on top of mixture, then fold tortilla over. Toast both sides until cheese is melted and quesadilla is golden brown, 1 minute.
* Remove from skillet, cut into triangles or quarters. Repeat with remaining tortillas until all quesadillas are made. Serve with salsa.
8 servings. Each serving: 423 calories; 676 mg sodium; 173 mg cholesterol; 28 grams fat; 15 grams carbohydrates; 28 grams protein; 0.56 gram fiber.
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