I dreamt about making these ‘dillas for weeks. Seriously. It was really weird and finally I just had to make them randomly one night because I just needed them out of my head.
I’m not sure if it was the shrimp or the avocado dipping sauce that was the focal point of my fantasies. I still couldn’t tell you. Both were so delicious and tied together perfectly. The paprika added to both imparted this delicious smokiness that I find quintessential of Tex-Mex cuisine and just craveeeeeee (apparently).
The sauce took literally seconds to make and was creamy, smooth and so yummy. It would be amazing and instantly devoured if served with just simple tortilla chips. Just a thought…
The shrimpies were perfect and would also be great on just their own. But smothered in cheese and black beans, folded in between a crispy whole wheat tortilla and dipped in pretty much the best dipping sauce ever? I mean. I just can’t even.
Currently fantasizing again. Siggghhh.
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes
Yield: 4 ‘dillas
- 1 lb shrimp, peeled and deveined
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tbsp olive oil
- 1 bag mexican cheese, shredded
- 1 can black beans, rinsed and drained
- 4 whole wheat tortilla
Avocado Yogurt Dipping Sauce
- 2 ripe avocados
- 1 cup Greek yogurt (I used Chobani, obvi)
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp salt
For the sauce: simply place all ingredients in a blender or food processor and blend until smooth. It’s so easy it’s not even fair!
For the quesadillas: Heat a large pan over medium-low heat. Toss shrimp together with paprika, cumin and olive oil. Cook in pan until pink and springy, about 2 minutes on each side. Remove from pan and set aside. Lay tortillas on a flat surface and coat half of the tortilla with cheese (as much or as little as you like). Spoon on black beans (again, as much or as little as you’d like!) and then evenly sprinkle 1/4 of the shrimp on top of the beans. Top with a little more cheese if desired. Fold the naked half of the tortilla over the dressed half. Heat a medium pan over medium high heat and coat with a little olive or coconut oil. Carefully place your ‘dilla in to the pan and heat until cheese is almost melted. Flip the ‘dilla carefully and heat the other side. Remove from heat and cut in to thirds. Let excessive-yogurt-sauce-dipping commence!
Loosely adapted from A Southern Fairytale