Surf and Garden Quesadillas with Avocado Salad
Photo: Thomas J. Story; Styling: Randy Mon
How to Make It
Step 1
1
Heat grill to high (about 450°) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.
Step 2
2
Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.
Step 3
3
Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.
Step 4
4
Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.
Step 5
5
Mix salad ingredients gently in a bowl and arrange on plates. Cut quesadillas into wedges and serve them alongside salad.
Step 6
6
Note: Nutritional analysis is per serving.
Ingredients
QUESADILLAS
3/4 pound peeled, deveined shrimp, tails removed (36 to 42 per lb.)
3 garlic cloves, chopped
1/2 teaspoon coarse sea salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon cayenne
1 tablespoon orange juice
1 tablespoon olive oil
1 1/2 cups (5 oz.) shredded sharp cheddar cheese
1 1/2 cups (5 oz.) shredded jack cheese
4 large (9 to 10 in.) flour tortillas
3/4 pound zucchini, coarsely shredded
About 3/4 cup fresh corn kernels (from 1 cob)
2 green onions, thinly sliced
SALAD
2 firm-ripe avocados, sliced
2 large heirloom tomatoes, cut into wedges
1/4 cup thinly sliced yellow onion
2 tablespoons chopped cilantro
1 tablespoon olive oil
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Step 1
1
Heat grill to high (about 450°) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.
Step 2
2
Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.
Step 3
3
Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.
Step 4
4
Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.
Step 5
5
Mix salad ingredients gently in a bowl and arrange on plates. Cut quesadillas into wedges and serve them alongside salad.
Step 6
6
Note: Nutritional analysis is per serving.
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