Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the
fridge, which we almost always do. Recently I had lunch with an old friend at Buck’s of Woodside, a rather famous hang-out for Silicon Valley venture capitalists, and had a spectacular marinated shrimp and Jack cheese quesadilla, smothered in avocado and creme fresca, served on a bed of shredded iceberg lettuce. I’ve created my own version here, inspired by that wonderful lunch at Buck’s. I could eat these all day.
Course: Main Course, Snack
Cuisine: Mexican, Pescatarian