Chilli & Lime Shrimp Quesadillas

Ingredients

• 1 lb (450 g) shrimp, peeled and deveined
• 1–2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp coriander
• Salt & pepper, to taste
• Zest & Juice of 1 lime
• 4–10-inch flour tortillas
• 2 cups shredded Havarti cheese
• 1 cup roasted red peppers, thinly sliced

Garnishes:

• 1 cup sour cream
• 1 tbsp sriracha
• 1 cup shredded iceberg lettuce
• 2 tbsp chopped cilantro
• 1 small jalapeño, sliced
• 1 avocado, cubed
• 1 lime, cut into wedges

Directions

1. In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, coriander, salt, pepper, lime zest and juice.
2. Heat a cast iron skillet over medium-high heat. Cook the shrimp 2–3 minutes per side until pink and cooked through. Remove from skillet and reserve.
3. In a non-stick skillet over medium heat, spray with nonstick (olive or avocado oil). Place a tortilla, cook about 1-2 minutes then flip it. Sprinkle with cheese evenly, add the shrimp and roasted red peppers. Cover with more cheese and top with another tortilla. Once the cheese melts this helps to glue the quesadilla. Flip it to get a nice golden color on either side. Sprinkle with garlic & onion powder. Remove from the pan and cut into four pieces.
4. In a small bowl add the sour cream and sriracha sauce, mix well and pour into a squeeze bottle.
5. Keeping the quesadilla together, garnish beginning with the lettuce in the center, sprinkle with cilantro, top with sliced jalapeños, and drizzle with sour cream. Lastly add some cubed avocado and lime wedges.