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Marilyn Harris

Cinco de Mayo Favorites: Shrimp and Brie Quesadillas with Avocado-Corn Salsa


With Cinco de Mayo right around the corner prepare some classic party favorites.  Marilyn's Shrimp and Brie Quesadillas with Avocado-Corn Salsa is a delicious, celebratory dish that is quick and easy, and is a guarnteed hit for your next small group get together.   


1 lb. Brie, chilled

1 lb. medium raw shrimp

2 tbsp. butter or extravirgin olive oil

1 large red Spanish onion, peeled, halved, and thinly sliced

6 extralarge flour tortillas (burrito size)

Extravirgin olive oil, for frying

Avacado-Corn Salsa (see below)


Trim the white rind from the cheese.  Cut cheese into 1/4'' slices and set aside.

Peel and devein the shrimp.  Slice in half, lengthwise.  Cover and chill until ready to cook. 

Add shrimp and cook until done through - 2-3 minutes. 

Place a few cheese slices on half of a tortilla, leaving 1/2'' margin on the edge.  Spoon some of the shrimp mixture on top.  Fold tortilla in half.  Repeat to make all of the quesadillas.

Pour just enough of the olive oil in a large, heavy skillet to lightly coat the bottom of the skillet.  Heat over medium heat until hot.  Place one or two of the filled tortillas in the skillet.

Cook until quesadilla is golden on the bottom side; turn and brown on second side.

Remove to a cutting board and cut each with a pizza cutter or sharp knife into triangles.

Repeat with other quesadillas.  Serve hot with the Avacado-Corn Salsa to spoon on the top.

Avocado-Corn Salsa

2 tbsp. extravirgin olive oil

1 cup corn kernels (fresh or frozen)

1 cup chopped onion

2 large jalapeno peppers, seeded and finely chopped

1 cup chopped tomatoes

1/2 cup chopped cilantro

2 large ripe avocados, peeled and diced

1 tsp. Salt, or to taste

2 tbsp. fresh lime juice

Heat the oil in a large, heavy skillet over medium-high heat.  Saute, the corn and onions, stirring often, for 5 minutes. 

Stir in  jalapeno peppers and cook, stirring, for a minute longer.  Remove from heat and cool completely.

Toss together all of the ingredients.  Cover and chill for at least 30 minutes (not longer than 3 hours).  Serve chilled. Note: for a spicier salsa add another jalapeno pepper. 




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