If I am really short on time, I head to the grocery store for prepared guacamole. Swap in shredded rotisserie chicken for shrimp for another fun option.
—ANGIE RESSA CHENEY, WA
START TO FINISH: 10 MIN. • MAKES: 4 SERVINGS (1/2 CUP GUACAMOLE)
1 3/4 cups shredded cheddar cheese
1 cup peeled and deveined cooked small shrimp
1 can (4 ounces) chopped green chilies, drained
2 green onions, thinly sliced
8 flour tortillas (8 inches)
1 medium ripe avocado, peeled and pitted
2 tablespoons salsa
1/4 teaspoon garlic salt
1. In a bowl, combine the cheese, shrimp, green chilies and green onions. Place half of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with the remaining tortillas. Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted.
2. Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas.