Shrimp And Avocado Quesadillas - cooking recipe

Ingredients

1/4 cup oil, olive, divided
1 1/2 cups onions, diced
7 tomatillos, medium, charred, husks removed
2 cups avocados, diced
3 tablespoons cilantro, chopped
1 tablespoon cumin, seeds, toasted
1/2 teaspoon salt, as needed
1/8 teaspoon pepper, black
8 tortillas, 6 inch
2 cups monterey jack cheese, shredded, divided
1 1/2 teaspoons garlic, minced
1 teaspoon chipotle pepper, minced
24 shrimp, large, peeled and deveined

Preparation

Heat 1 tablespoon of oil in a large skillet over a medium-high heat. Add onion and saute, stirring frequently, until tender (5-7 minutes). Transfer to a mixing bowl and let cool.
Finely chop the tomatillos and add to the cooled onions along with the diced avocado. Use a wooden spoon or potato masher to work the mixture into a course paste. Stir in cilantro and cumin, season with salt and pepper to taste.
Spread the avocado mixture on one side of each tortilla, top with 2 tablespoons of cheese, and fold the tortilla in half, pressing lightly to close them. Continue until all are folded. This may be done up to an hour in advance.
Heat 1 tablespoon of oil in a large skillet over a medium heat. Add garlic and chipotles and saute until golden, about 2 minutes. Increase the heat to a medium-high. Add the shrimp and saute until opaque and cooked through, 4-5 minutes. Keep warm.
Brush both sides of the quesadillas with the remaining oil. Cook in batches if a large saute pan over a medium heat until golden brown on both sides (2-3 minutes each side).
Cut the quesadillas in half and serve each with 3 shrimp on top.