Shrimp and Goat Cheese Quesadilla

By acampman

Ingredients

• 4 oz. goat cheese, crumbled
• 4 oz. Monterey jack cheese, grated
• 4 oz. sour cream
• 1/4 tsp. pepper
• 1/4 tsp. salt, or to taste
• 1/4 tsp. each of fresh or dried basil, oregano, and thyme
• Juice of 2 lemons
• 2 to 3 tbsp. Butter
• 24 shelled, deveined shrimp, tails removed
• 1/3 c. white wine
• Dash of salt and black pepper
• 8 12-inch flour tortillas
• 2 or 3 medium avocados

Details

Servings 6

Preparation

Step 1

Mix cheeses, sour cream, cayenne,¼ tsp. Salt, herbs, and half the lemon juice. Let stand at room temperature until soft enough to spread on tortillas. Melt 1 tbsp. Butter in a skillet or sauté pan over high heat. Add shrimp and reduce heat to medium high. Add wine, remaining lemon juice, and dash of salt and pepper. Sauté until shrimp are firm, about 6 to 8 minutes. When done, drain shrimp, then let cool.
Spread cheese mixture thinly on one half of each tortilla. Slice avocados. Alternating them, place 3 avocado slices and 3 shrimp on each tortilla. Fold tortillas over. Melt enough butter to over bottom of sauté pan. Brown filled tortillas on both sides. Remove tortillas from pan and cut into thirds (between the shrimp).