Shrimp and Avocado Quesadillas

• 1 lb raw shrimp, peeled
• 4 jalapeno peppers, diced (I usually include the seeds from 2 of them because I like the quesadillas spicy)
• 12 bunch fresh cilantro, chopped
• 2 avocados, diced
• 12 lime (once avocado chopped squeeze lime juice on avocado)
• 8 ounces shredded mexican cheese or 8 ounces cheddar cheese or 8 ounces monterey jack cheese
• 8 large tortillas
• canola oil (for frying)

1. Place approximately 1-2 tb of oil in 12" Non-stick saute pan over med-hi heat.
2. Cook shrimp approximately 2 minutes per side (until cooked thru), set aside to cool, chop and put in bowl.
3. In same pan or in a smaller fry pan, saute the chopped peppers (and seeds) for approximately 8-10 minutes, add to bowl with shrimp; add chopped cilantro; add chopped avocado and mix.
4. In 12" non-stick pan, over med-hi heat, add about 1 tb of oil; add 1 tortilla, working quickly, add a handful of shredded cheese on 1/2 the tortilla, add some of the shrimp/avocado mix, cook until tortilla turns golden brown about 90 seconds-2 minutes (adjust heat as necessary), fold side with no ingredients over the other 1/2, press slightly to adhere sides, remove to cutting board and if you have a pizza cutter, cut in 4 wedges; repeat with remaining 7 tortillas.
5. As an appetizer can serve 10-12 people.

shrimp, peppers, fresh cilantro, avocados, lime, mexican cheese, tortillas, canola oil

Taken from www.food.com/recipe/shrimp-and-avocado-quesadillas-221748 (may not work)