3 tablespoons butter 2 cloves garlic, finely minced 8 burrito-size flour tortillas 1 pound shredded Jack and Cheddar cheese 1 large, ripe yet firm avocado, halved and sliced 1 pound peeled, medium cooked shrimp 2 ripe tomatoes, chopped 1/2 bunch green onions, minced Seasoned salt Fresh tomato salsa, for serving

Step 1 Melt about 1 teaspoon butter in large skillet with some garlic over medium heat; add 1 tortilla and lightly brown bottom, 1 minute.

Step 2 Flip tortilla, then scatter 1/4 cup cheese over half of tortilla; then place 2 slices avocado, 4 or 5 shrimp, some chopped tomato and green onions in single layer on top of cheese. Sprinkle with seasoned salt.

Step 3Spread 1/4 cup more cheese on top of mixture, then fold tortilla over. Toast both sides until cheese is melted and quesadilla becomes golden brown, 1 minute.

Step 4Remove from skillet, cut into triangles or quarters. Repeat with remaining tortillas until all quesadillas are made. Serve with salsa.

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