Morningstar Shrimp Quesadillas

Layered inside crispy, melty quesadillas and crowned with bright guacamole, it’s a decadent offering, one worthy of your next ritual feast or late-night craving.

(Tip for this recipe: Serve with extra The Morningstar salsa on the side for dipping—if you dare.)

Ingredients

Red Vegetable Slaw

• 4 oz The Morningstar salsa

• 3 tbsp unsalted butter

• 1 tbsp tomato paste

• 1 medium onion, thinly sliced

• 1 medium tomato, thinly sliced

• 4 cloves garlic, chopped

• Salt & black pepper, to taste

Quesadilla Base

• Tortillas (corn or flour)

• Shredded cheese of choice (like Oaxaca, mozzarella, or jack)

Morningstar Shrimp

• ¼ lb pre-cooked medium to large shrimp

• Salt & black pepper, to taste

Guac Garnish (Optional)

• 1 ripe avocado, cubed

• 1 tbsp avocado or olive oil

• 1 tbsp chopped cilantro

• 1 tsp salt

• 1 lime, juiced

• 1–2 tsp black pepper

directions

1. Make the Red Slaw: In a large skillet over medium heat, melt the butter until bubbling. Add sliced onion and tomato, cooking until soft and wilted (about 4 minutes). Stir in garlic and sauté until fragrant and lightly golden (1 minute). Add The Morningstar salsa, tomato paste, salt, and pepper. Cook until the mixture becomes thick and jammy. Add water a tablespoon at a time if needed to keep it saucy.

2. Heat the Shrimp: Toss the shrimp into the slaw mixture and cook just until heated through (1–2 minutes). Transfer everything to a bowl to avoid overcooking.

3. Build the Quesadillas: Heat tortillas in a clean skillet. Sprinkle with a layer of cheese, then add 2 tablespoons of the shrimp-slaw mixture. Fold in half and flip until golden on both sides and the cheese has melted.

4. Prepare the Guac Garnish (Optional): Gently toss avocado cubes with lime juice and oil. Season with salt and black pepper, then top with chopped cilantro. Serve over or beside your quesadillas.