Shrimp Avocado Wraps (Print Version)

# Ingredients:

01 - A few tablespoons of olive oil.
02 - 16 mini corn tortillas.
03 - 2 cups of Monterey Jack cheese, shredded.
04 - 1 cup of defrosted baby shrimp from the freezer, with water drained out.
05 - 2 soft, ripe avocados, diced into small cubes.
06 - Kosher or sea salt (your pick).
07 - Chili powder for seasoning.
08 - 8 ounces of crumbled queso fresco.

# Instructions:

01 - Warm a teaspoon of olive oil in your pan on medium-high heat.
02 - Lay down one tortilla, then add Monterey Jack cheese, shrimp, avocado bits, spices, and queso fresco on top.
03 - Place another tortilla on top, carefully flip it over, and cook until the outside is golden brown.
04 - Wait a couple of minutes for it to cool before slicing.
05 - Repeat the same steps for the rest of the quesadillas. Add a bit of oil between batches.

# Notes:

01 - Switch out corn tortillas for flour ones if you want.
02 - Feel free to change up the ingredients however you like.
03 - Use more oil as needed between cooking each batch.

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