Surf and Garden Quesadillas with Avocado Salad
Photo: Thomas J. Story; Styling: Randy Mon
YieldsServes 6Total Time45 mins

How to Make It

Step 1
1

Heat grill to high (about 450°) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.

Step 2
2

Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.

Step 3
3

Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.

Step 4
4

Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.

Step 5
5

Mix salad ingredients gently in a bowl and arrange on plates. Cut quesadillas into wedges and serve them alongside salad.

Step 6
6

Note: Nutritional analysis is per serving.

Ingredients

  QUESADILLAS
 3/4 pound peeled, deveined shrimp, tails removed (36 to 42 per lb.)
 3 garlic cloves, chopped
 1/2 teaspoon coarse sea salt
 1/2 teaspoon ground cumin
 1/2 teaspoon paprika
 1/4 teaspoon pepper
 1/4 teaspoon cayenne
 1 tablespoon orange juice
 1 tablespoon olive oil
 1 1/2 cups (5 oz.) shredded sharp cheddar cheese
 1 1/2 cups (5 oz.) shredded jack cheese
 4 large (9 to 10 in.) flour tortillas
 3/4 pound zucchini, coarsely shredded
  About 3/4 cup fresh corn kernels (from 1 cob)
 2 green onions, thinly sliced
  SALAD
 2 firm-ripe avocados, sliced
 2 large heirloom tomatoes, cut into wedges
 1/4 cup thinly sliced yellow onion
 2 tablespoons chopped cilantro
 1 tablespoon olive oil
 3 tablespoons lime juice
 1/2 teaspoon salt
 1/2 teaspoon pepper

Directions

Step 1
1

Heat grill to high (about 450°) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.

Step 2
2

Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.

Step 3
3

Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.

Step 4
4

Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.

Step 5
5

Mix salad ingredients gently in a bowl and arrange on plates. Cut quesadillas into wedges and serve them alongside salad.

Step 6
6

Note: Nutritional analysis is per serving.

Surf and Garden Quesadillas with Avocado Salad
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