- 8 oz. medium shrimp, peeled and deveined
- 1/2 cup orange juice
- 1 tbsp canned chipotle pepper
- 2 cloves garlic, minced
- 1/2 tbsp canola or olive oil
- 1 medium onion, sliced
- 1 red or yellow bell pepper, sliced
- 1 avocado, diced
- Salt and Pepper, to taste
- 4 Deer Creek Salsa Verde tortillas
- 2 cups shredded Mexican blend cheese, shredded
- 1 cup salsa
In a bowl, combine the shrimp with the orange juice, chipotle, and garlic. Marinate for 15 minutes.
Heat the oil in a large cast-iron skillet or saute pan over medium-high heat. When the oil is lightly smoking, add the onion and pepper and cook for about 10 minutes, until lightly charred on the outside.
Push the vegetables to the perimeter of the pan and add the shrimp to the center. Saute until cooked through, about 10 minutes, Season with salt and pepper to taste.
Remove from the heat.
Coat a separate nonstick pan with cooking spray or oil and heat over medium-low heat. Place one tortilla in the bottom, sprinkle with half of the cheese, half of the shrimp mixture and half the avocado.
Top with a second tortilla. Cook for about 5 minutes until the bottom is golden brown and slightly crisp, then flip and cook for another 2 to 3 minutes.
Cut the quesadillas into wedges and serve with salsa or 1 teaspoon of chipotle hot sauce.
