These deluxe quesadillas are a variation of a Hudson's on the Bend restaurant favorite. We've simplified with a little liquid smoke action. Just one of dozens of dishes featured in Cooking Fearlessly.

2 Tbsp. olive oil
12 (21-25 count) shrimp, peeled and deveined
Liquid Smoke
4 oz. goat cheese
1/4 cup Jack cheese, grated
1 Tbsp. garlic, minced
2 Tbsp. sour cream
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. dried tarragon
Another 2 Tbsp. olive oil
1 tsp. salt
4 flour tortillas
1 large avocado, quartered and sliced lengthwise

In a small bowl, toss shrimp with just enough liquid smoke to coat each shrimp completely. Allow to marinate for at least 5 minutes. Heat 2 Tbsp. olive oil over medium high heat. Add shrimp, cooking until shrimps just turn pink, about 1 minute on each side. Remove from heat.

Combine goat cheese, grated Jack, garlic, sour cream and herbs in a stainless steel bowl. Place bowl over simmering water. Heat to release herb flavors and stir together until smooth. Remove from heat and slather generously over each tortilla. Lay 3 slices of avocado over top of 1/2 of slathered tortilla and place smoked shrimp between each slice. Fold in half.

Heat olive oil in a large sauté pan over medium heat. Add quesadillas and cook two minutes, until browned. Flip and cook an additional two minutes. Cut into thirds and serve immediately.