Shrimp Quesadillas with Mango
Marissa Vitagliano
ingredients
- 2 tablespoons olive oil
- 1 large sweet red pepper, seeded and sliced
- 1 large yellow pepper, seeded and sliced
- 1 large Vidalia onion (about 12 ounces), peeled and sliced
- 1/8 teaspoon salt
- 3/4 pound U.S. farm-raised medium-size shrimp, shelled and deveined
- 2 cloves garlic, peeled and chopped
- 2 limes
- 2 teaspoons chili powder
- 1 large ripe mango, pitted and peeled
- 1 package fajita-size flour tortillas (10 tortillas)
- 1 1/4 cups shredded Monterey Jack cheese
- 1/2 cup sour cream
directions
- 1
1. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add peppers, onion and salt. Cook for 20 minutes, stirring occasionally, until vegetables are soft and slightly browned. Remove to a bowl.
- 2
2. Meanwhile, place shrimp in a resealable bag and add garlic, remaining olive oil, juice of 1/2 lime and chili powder. Shake bag and marinate for 15 minutes.
- 3
3. Puree mango with the juice from 1 lime in a food processor. Set aside.
- 4
4. In same skillet, cook shrimp, 2 minutes per side, and remove to a bowl.
- 5
5. Wipe out skillet and spray with nonstick cooking spray. Top a tortilla with one-fifth of the shrimp, onions and peppers. Sprinkle with 1/4 cup of cheese. Place another tortilla on top and cook in skillet 1 to 2 minutes per side until lightly browned. Repeat with remaining tortillas. Serve with sour cream, mango puree and remaining lime.
Source: Marissa Vitagliano
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