These easy shrimp quesadillas come together quickly and can easily be customized to please the whole family!

Ingredients

• olive oil
• 16 small corn tortillas (substitute flour if you prefer)
• 2 cups  shredded Monterey jack cheese
• 1 cup frozen salad shrimp, thawed and drained
• 2 ripe avocados,
• cut into small cubes
• sea salt or kosher salt
• chili powder
• 8 ounces queso fresco (a Mexican cheese usually found near feta in your grocery store)

Preparation

1. Drizzle a small amount (about a teaspoon) of olive oil in a skillet, and heat over medium-high heat.
2. Place a tortilla in the skillet (or more if they will fit), and spread ¼ cup Monterey jack cheese over it.
3. Arrange 2 tablespoons shrimp and about 1/4 of one avocado over the cheese. Very lightly sprinkle salt and chili powder over the avocado (just a pinch of each).
4. Crumble about a tablespoon of queso fresco over the avocado.
5. Top each quesadilla with another tortilla, and carefully flip over with a spatula, keeping the filling contained. Cook for about two minutes longer until the bottom side is lightly browned. Remove and allow to cool for a couple minutes before cutting and serving.
6. Repeat these steps until all quesadillas have been cooked, adding a little more oil between each batch. Enjoy!