- 2 tablespoons vegetable oil, divided
- 8 (7 inch) flour tortillas
- 1 3/4 cups Sargento® Bistro® Blends Shredded Nacho & Taco Cheese or Sargento® ChefStyle Shredded Sharp Cheddar Cheese
- 1 cup small or coarsely chopped cooked shrimp
- 1 (4 ounce) can chopped green chilies, drained
- 1/4 cup chopped fresh cilantro or thinly sliced green onions
- 1 ripe avocado, peeled, pitted
- 2 tablespoons salsa
- 1/4 teaspoon garlic salt
- Brush 1 tablespoon oil over 4 of the tortillas. Place oiled sides down on cookie sheet. Combine cheese, shrimp, green chilies and cilantro; spoon evenly over tortillas, spreading to edges. Top with remaining tortillas, pressing down to compact filling. Brush remaining 1 tablespoon oil over tops of tortillas.
- Bake in a preheated 450 degrees F oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes longer.
- While quesadillas are baking, prepare guacamole by mashing avocado with salsa and garlic salt. Cut quesadillas into quarters; serve with guacamole and, if desired, additional salsa.