Double Cheese Avocado and Shrimp Quesadilla - The Weary Chef

Ingredients

• olive oil
• 16 small corn tortillas substitute flour if you prefer
• 2 cups shredded monterey jack cheese
• 1 cup frozen salad shrimp thawed and drained
• 2 ripe avocados cut into small cubes
• sea salt or kosher salt
• chili powder
• 8 ounces queso fresco a Mexican cheese usually found near feta in your grocery store