In a heraculean effort, I tried to move away from obsession with the fall flavor palate and make some food that actually fits the weather this week. Ok, one day of this week. The result was stellar, and features an exciting NEW kitchen appliance!
To make these quesadillas, you will need sharp white cheddar or gruyere, some shrimpies, white corn tortillas, peach salsa, plain yogurt, an avocado, and a yellow onion. Since I share this blog with my sissies, neither of whom will eat a shrimp, let me also suggest brussel sprouts (!) or some good ol' chicken in place of the crustaceans. Are shrimp crustaceans? I digress. Let's hope those kind folks at the National SCIENCE Foundation who are funding my education don't read this blog.
Caramelize the onions in a little olive oil and salt. Add pre-cooked shrimp towards the end. In the meantime, place 1/2 an avocado, some peach salsa, and some plain yogurt into the mixing cup of your brand-spankin'-new-couldn't-afford-it-but-bought-it IMMERSION BLENDER! Zomg. Everyone should own one of these. If you are already an owner, proceed by blending these yummo ingredients into a dipping sauce. If not, well, as recently as Sunday I would have thought mashing this with a fork was acceptable. Feel free to proceed that way too. :D But think about saving up for this. I got a red Kitchenaid one for $49...pricey but I have used it 3 times in 24 hours.
Place as many tortillas as you want on a baking sheet; set your oven to a low broil. Shred the cheese onto the tortillas, add the shrimpies and their onion compadres, grate more cheese, and top with a another tortilla. Broil until ready & serve with dipping sauce. This dip is also an excellent salad dressing -- I paired the whole meal with a massaged spinach & corn simple salad that paired well with the sauce.