Yields 4 Servings

• 8 (8-inch) flour tortillas
• 2 cups (about 8 ounces) coarsely grated California Monterey Jack
• 8 ounces cooked bay shrimp
• 1/2 cup chopped fresh tomato or canned diced tomatoes or tomato salsa
• 4 tablespoons chopped fresh cilantro leaves
• 1 ripe avocado, peeled and thinly sliced
• Salt and freshly ground black pepper
• 4 tablespoons butter or vegetable oil

1. Arrange 4 tortillas on a flat work surface. Evenly divide the Monterey Jack, shrimp, tomatoes and cilantro on each tortilla, taking care to leave a 1-inch border around the edge. Arrange the avocado on top. Season to taste with salt & pepper. Set the remaining tortillas on top, pressing gently to secure.
2. In a 9-inch skillet heat 1 tablespoon of the butter or oil over medium heat. Place one quesadilla in the pan, and cook until cheese melts and tortilla crisps to a golden brown, about 3 minutes. Carefully flip the quesadilla and repeat on the other side. Transfer the hot quesadilla from the pan to a cutting board and cover with foil. Let rest for 2 minutes before cutting into wedges. Repeat with the remaining quesadillas. Serve immediately.