Shrimp and Avocado Breakfast Quesadilla

This Shrimp and Avocado Breakfast Quesadilla is a quick and nutritious meal perfect for breakfast, lunch, or even a light dinner. Combining protein-rich shrimp, creamy avocado, fluffy eggs, and melted mozzarella cheese, this dish is a delicious twist on the classic quesadilla. Each tortilla is packed with flavor and texture, enhanced by a touch of mayo-style sauce and garnished with fresh green onion. This quesadilla is an easy, satisfying way to start your day or enjoy a simple, comforting meal.

Full Recipe:

Ingredients

  • 2 large eggs
  • A pinch of salt
  • A pinch of black pepper
  • 10 g green onion, chopped
  • 6 shrimp, peeled and deveined
  • 1 avocado, sliced
  • 2 tortillas
  • Mayo-style sauce, to taste
  • Mozzarella cheese, shredded, to taste
  • Olive oil or butter, for cooking

Steps to Make Shrimp and Avocado Breakfast Quesadilla

  1. Prepare the Shrimp:
    • Heat a skillet over medium heat and add a small amount of olive oil or butter.
    • Add the shrimp, season with a pinch of salt and pepper, and cook for 1-2 minutes per side, until they turn pink and opaque. Remove from the skillet and set aside.
  2. Scramble the Eggs:
    • In a small bowl, whisk the eggs with a pinch of salt and black pepper.
    • In the same skillet, add a bit more olive oil or butter, then pour in the eggs.
    • Stir gently to scramble until the eggs are soft and fully cooked. Remove from heat and set aside.
  3. Assemble the Quesadilla:
    • Place one tortilla on a clean surface and spread a thin layer of mayo-style sauce over it.
    • Sprinkle a layer of mozzarella cheese, followed by half of the scrambled eggs, shrimp, avocado slices, and chopped green onions.
    • Top with an additional sprinkle of mozzarella cheese for extra creaminess.
    • Place the second tortilla on top to create a sandwich.
  4. Cook the Quesadilla:
    • Heat the skillet over medium-low heat and add a bit more olive oil or butter.
    • Carefully place the assembled quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
    • Use a spatula to press down gently while cooking to help the quesadilla stay together.
  5. Serve:
    • Transfer the quesadilla to a cutting board and cut it into wedges.
    • Serve warm, with additional mayo-style sauce on the side for dipping if desired. Enjoy!

Nutrition Facts (Per Serving, Approximate)

  • Calories: 450 kcal
  • Carbohydrates: 30 g
  • Protein: 22 g
  • Fat: 26 g
  • Saturated Fat: 8 g
  • Fiber: 7 g
  • Sodium: 480 mg
  • Sugar: 2 g

Frequently Asked Questions (FAQs)

  1. Can I substitute shrimp with another protein? Yes, cooked chicken, turkey, or even scrambled tofu can work as substitutes.
  2. How can I make this recipe dairy-free? Use dairy-free cheese, and opt for olive oil instead of butter.
  3. What other sauces go well with this quesadilla? Sour cream, guacamole, or salsa would be delicious additions.
  4. Can I add more vegetables? Absolutely. Try adding spinach, bell peppers, or tomatoes for extra flavor and nutrition.
  5. How do I keep the quesadilla crispy? Cooking over medium-low heat ensures a crispy exterior without burning the tortilla.

Tips for Making the Best Shrimp and Avocado Quesadilla

  1. Don’t Overcook the Shrimp: Shrimp cook quickly and become tough if overcooked. Just a minute or two per side is perfect.
  2. Use Fresh Avocado: Fresh avocado adds a creamy texture and enhances the quesadilla’s flavor.
  3. Press the Quesadilla Gently: While cooking, press down gently with a spatula for an even, crispy texture.
  4. Serve Hot: This quesadilla is best enjoyed hot and fresh, so serve immediately after cooking.
  5. Experiment with Cheese: While mozzarella is mild, adding a bit of cheddar or pepper jack cheese can give it extra flavor.

Storage Tips

  • In the Refrigerator: Store any leftover quesadilla in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best texture.
  • In the Freezer: For longer storage, freeze assembled but uncooked quesadillas. When ready to eat, cook straight from the freezer in a skillet over low heat.

Conclusion

This Shrimp and Avocado Breakfast Quesadilla is a flavorful and satisfying dish, ideal for busy mornings or a quick, tasty meal any time of the day. Combining the richness of avocado, savory shrimp, and melted cheese in a crispy tortilla, this recipe is easy to make yet delivers delicious flavors. Perfect for brunch or dinner, it’s a versatile recipe that’s both filling and delightful. Enjoy this warm, cheesy quesadilla with your favorite toppings for a complete, indulgent meal!