Avocado & Shrimp Quesadilla with Coconut Lime-Peanut Sauce

The Shrimp Week posts continue!

With some left-over grilled shrimp and dipping sauce, I made this delicious quesadilla for a quick breakfast.

It is simply hummus, cooked shrimp cut to bite-sized pieces, ripe avocado, and a coconut milk-based Peanut-Lime Dipping Sauce warmed open-faced in a pan over medium heat until the tortilla reaches the desired crispness.
I wait to add the avocado at the end, since I prefer it unwarmed.

As it happens, hummus is commonly eaten for breakfast in its countries of origin.

Avocado & Shrimp Quesadilla with Coconut Peanut-Lime Sauce

Hmm, now that I think of it, since I substituted hummus for cheese, I guess it’s not a proper quesadilla.  How do I get away with this stuff?  Yay for fusion cooking!

I’ve been making quesadillas since I was a child, having been introduced to them by my California cousin.

Here’s a quesadilla-making tip: while I didn’t do it here, when warming the quesadilla in the pan, spread the ingredients, especially the cheese, over the whole tortilla, not just one half.  The cheese melts faster, and the other ingredients warm faster, so you’re less likely to over-brown your tortilla… and the melted cheese acts as an adhesive so you can still fold it over without having the ingredients falling off the “top” half.

Here’s the recipe for the sauce:

• Thai Peanut-Lime Dipping Sauce