California Avocado season has ended.

Spicy Grilled Shrimp Quesadillas with Smoky Avocado Cream Sauce

Total time:

15 min

Prep time:


Cook time:

15 min

Nutritional Highlights (Per serving) See Full
700 Calories
27 g Fat
8 g Fiber
1240 mg Sodium
68 g Carbs
Spicy Grilled Shrimp Quesadillas with Smoky Avocado Cream Sauce


Quesadillas are a natural for quick, delicious, summer finger foods and, since summer is the peak of California avocado, you might as well hum the wedding march in your head because this is a match made in heaven.


Serves: 5

1 ripe, Fresh California Avocado, seeded, peeled, halved and grilled
1 cup plain nonfat Greek yogurt
1 tsp. adobo sauce
1 lb. shrimp, peeled and deveined
As needed Drizzle of olive oil
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. chipotle chili powder
10 (6-inch) whole grain tortillas
1 (14-oz.) can refried black beans
2 cups shredded Monterey Jack Cheese
1 cup shredded lettuce

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. In a food processor, combine the grilled avocado, yogurt and adobo sauce. Set aside.
  2. Rinse shrimp and pat dry.
  3. In a large bag or medium size bowl, drizzle the shrimp with olive oil and sprinkle with smoked paprika, cumin and chipotle chili powder - toss to coat completely.
  4. Grill the shrimp over medium heat until cooked - takes about 3 minutes per side.
  5. Lay all tortillas out: on half of the tortillas, smear the grilled avocado sauce, on the other half of the tortillas smear the black beans.
  6. Place a handful of your favorite shredded cheese on each tortilla to cover.
  7. Place 5 to 6 shrimp on half of the tortillas, so that there's a nice covering of shrimp for each bite, then flip the other tortillas over so that the bean/cheese/shrimp/avocado/cheese mixtures are facing each other.
  8. Place the quesadillas on your grill over medium heat and grill until the bottom tortilla is crisp and the cheese is melted. Flip and repeat.
  9. Once both sides are cooked, remove the quesadillas from the grill and allow to cool for a few minutes.
  10. Using a knife or pizza cutter slice the quesadillas into fourths and serve with shredded lettuce and more grilled avocado cream sauce, for dipping.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, Rachel Matthews

Nutrition information per serving

Calories 700
Total Fat 27 g (Sat 10 g, Trans 0 g, Poly 2.5 g, Mono 10 g)
Cholesterol 225 mg
Sodium 1240 mg
Potassium 750 mg
Total Carbohydrates 68 g
Dietary Fiber 8 g
Total Sugar 5 g
Protein 51 g

Vitamin A 1216 IU; Vitamin C 11 mg; Calcium 588 mg; Iron 6 mg; Vitamin D 148 IU; Folate 75 mcg; Omega 3 Fatty Acid 0.23 g

% Daily Value*: Total Fat 42%; Vitamin A 25%; Vitamin C 20%; Calcium 60%; Iron 30%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe by Rachel Matthews of for the California Avocado Commission.


(1 Ratings)