Quesadillas are wonderfully versatile and make for great meals or snacks any time of day. We’ve added shrimp into the mix, plus chopped chilies, avocados, salsa — and delicious Sargento® Shredded Nacho & Taco Cheese to bring everything together.
2 Tbsp. vegetable oil, divided
8 (7 to 8-inch) flour tortillas
1-3/4 cups (7 oz.) Sargento® Shredded Nacho & Taco Cheese or Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut
1 cup (8 oz.) small or coarsely chopped cooked shrimp*
1 can (4 oz.) chopped green chilies, drained
1/4 cup chopped cilantro or thinly sliced green onions
1 ripe avocado, peeled, pitted
2 Tbsp. salsa
1/4 tsp. garlic salt
Brush 1 tablespoon oil over 4 of the tortillas. Place oiled sides down on cookie sheet. Combine cheese, shrimp, green chilies and cilantro; spoon evenly over tortillas, spreading to edges. Top with remaining tortillas, pressing down to compact filling. Brush remaining 1 tablespoon oil over tops of tortillas.
Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes longer.
While quesadillas are baking, prepare guacamole by mashing avocado with salsa and garlic salt. Cut quesadillas into quarters; serve with guacamole and, if desired, additional salsa.