Ingredients 1 tbsp. extra-virgin olive oil 1 clove garlic, minced 1/4 tsp. chili powder 1 lb. large shrimp, tails removed Kosher salt 1 1/2 lb. tomatoes, seeded and finely diced (about 3 cups) 1/2 c. finely chopped white onion 1/2 c. finely chopped cilantro 2 jalapeño peppers, seeds removed and finely diced 1 avocado, finely diced 2 tbsp. fresh lime juice Tortilla chips, for serving This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
'Pico deGallo' is a Mexican salad of uncooked vegetables. Finely chopped vegetables like onions, tomatoes, deseeded green chillies are mixed together along with salt and lemon juice and garnished with fresh cilantro
Continue cooking remaining quesadillas, then cut into quarters and serve with corn pico degallo. Grill for 9 minutes, rotating sides every 3 minutes, until kernels are softened and surface is lightly charred on all sides, then move to plate and let cool. grill for 2 minutes per side or until softened with light grill marks. Place one quesadilla on skillet and cook for 2 minutes, or until golden brown. flip and cook for another 1 to 2 minutes or until the cheeses are melted and both sides are browned