05 April 2010

Shrimp Quesadillas with an Avocado Bean Topping

This concoction of a meal almost didn't happen. I had spent the morning at the beach and by the time I came home and showered, I realized the sun had sucked out all of my energy and the last thing I wanted to do was cook something for just myself. Dilemma #1. I was hungry. And what I really wanted to do was go out and get a beer and a burger.
But no, once I got home I realized there was plenty of food here that I should be eating. Dilemma #2. Nothing was ready to eat. I had already chomped my way through all of the cereal. There was no more bread. Even the cheese was running low! Dear god NO!!!! What's a girl to do!?!?!

The strange part is, I've been grocery shopping pretty frequently. It's one of my favorite things to do. We've talked about this before, haven't we? Anyway, I have been grocery shopping lately, except apparently I've been stocking up on pantry items and freezing everything else. I think I've been doing that for two reasons: 1) Alone, I can't eat as much food as I want to make (at least I shouldn't) and 2) I sort of want to make the 'good stuff' when Aaron is back home.

I have some things to overcome. Like my grocery shopping addiction obviously.

HA! Yeah right!!!!

Back to the food: I had an avocado and tomato that were headed south. Starting with that, I'm not sure how this meal ended up turning into what it did, but I'm glad I stayed home. Especially when I realized there was still a beer in the fridge.

Here's the deal:

Avocado Bean Topping
Printable Recipe
by Kacey's Kitchen
  • 1 Hass Avocado, diced
  • 1/2 can low sodium black beans
  • 1/2 can whole kernel corn (or grilled fresh if available)
  • small handful cilantro, chopped
  • 2 tbsp light sour cream
  • 1 roma tomato, diced
  • 1 tbsp. lime juice
  • garlic powder
  • salt and pepper
  • cayenne powder
  • crushed red pepper
  1. In small bowl, toss avocado, beans, corn, cilantro, sour cream, and tomato together.
  2. Add garlic, salt and pepper, cayenne, and red pepper to taste.
  3. Let sit for 30 minutes or more for flavors to combine.
Shrimp Quesadilla
Printable Recipe
by Kacey's Kitchen
  • 1 handful of shrimp
  • 1 tbsp canola oil
  • 1 tbsp cayenne pepper
  • 1 tortilla
  • 1 handful of cheese
  1. Thaw & peel shrimp.
  2. Heat oil in saute pan, toss in shrimp & sprinkle with cayenne pepper.
  3. Sprinkle 1/2 of cheese over half of tortilla. Top with shrimp (chop if necessary).
  4. Sprinkle with remaining cheese and fold tortilla over.
  5. Place in saute pan and heat until crispy, flip over, heat until crispy and cheese is melted.


  1. Looks good skister!
    Tonight we made grilled sausage and veggies!