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olive oil shrimp liquid smoke goat cheese Jack cheese garlic sour cream dried basil oregano thyme tarragon salt flour tortillas avocado
Viewed: 37 - Published at: 3 years agoIngredients
- 2 Tbsp. olive oil
- 12 (21-25 count) shrimp, peeled and deveined
- Liquid Smoke
- 4 oz. goat cheese
- 1/4 cup Jack cheese, grated
- 1 Tbsp. garlic, minced
- 2 Tbsp. sour cream
- 1/4 tsp. dried basil
- 1/4 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1/4 tsp. dried tarragon
- Another 2 Tbsp. olive oil
- 1 tsp. salt
- 4 flour tortillas
- 1 large avocado, quartered and sliced lengthwise
Method
- In a small bowl, toss shrimp with just enough liquid smoke to coat each shrimp completely.
- Allow to marinate for at least 5 minutes.
- Heat 2 Tbsp. olive oil over medium high heat.
- Add shrimp, cooking until shrimps just turn pink, about 1 minute on each side. Remove from heat.
- Combine goat cheese, grated Jack, garlic, sour cream and herbs in a stainless steel bowl. Place bowl over simmering water. Heat to release herb flavors and stir together until smooth. Remove from heat and slather generously over each tortilla.
- Lay 3 slices of avocado over top of 1/2 of slathered tortilla and place smoked shrimp between each slice. Fold in half.
- Heat olive oil in a large saute pan over medium heat. Add quesadillas and cook two minutes, until browned. Flip and cook an additional two minutes. Cut into thirds and serve immediately.
