Island Quesadillas with Lime Sour Cream and Pureed Mango Dip Recipe

Name: Island Quesadillas with Lime Sour Cream and Pureed Mango Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 1/4 pounds large or jumbo shrimp, peeled and deveined; Salt and freshly ground black pepper; 2 teaspoons ground cumin; 4 pineapple rounds, fresh or canned in juice, about 1-inch thick; 8 flour tortillas; 1 1/2 cups Monterey Jack cheese, shredded; 1/3 cup roasted red peppers, chopped; 1/4 cup scallions, chopped; 1/2 cup light sour cream; 2 teaspoons finely grated lime zest; 2 teaspoons garlic powder; 1 mango, peeled and seeded; 1 tablespoon fresh lime juice; 1 tablespoon fresh cilantro, chopped

Servings: persons

Cooking spray
1 1/4 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 teaspoons ground cumin
4 pineapple rounds, fresh or canned in juice, about 1-inch thick
8 flour tortillas
1 1/2 cups Monterey Jack cheese, shredded
1/3 cup roasted red peppers, chopped
1/4 cup scallions, chopped
1/2 cup light sour cream
2 teaspoons finely grated lime zest
2 teaspoons garlic powder
1 mango, peeled and seeded
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro, chopped

1
Preheat oven to 400 degrees F.
2
Heat a stove-top grill pan or griddle to medium-high heat and coat with cooking spray.
3
Season shrimp all over with salt, black pepper and cumin.
4
Place shrimp on the hot pan and cook 2 minutes per side, until bright pink and cooked through.
5
Place pineapple on grill next to shrimp and cook 2 minutes per side, until golden brown.
6
Remove shrimp and pineapple from grill and cut both into 1-inch chunks.
7
Arrange 4 tortillas on a flat surface.
8
Top with, shrimp, pineapple, cheese, red peppers, and scallions.
9
Place second tortilla on top.
10
Transfer with hands or with a spatula, to a baking sheet.
11
Place a second baking sheet on top to weigh down the tortillas.
12
Bake for 10 minutes, or until cheese is melted and tortillas are golden brown.
13
While the quesadillas are baking, in a small bowl, using a spoon, combine sour cream, lime zest and garlic.
14
Mix well to combine.
15
In a food processor, combine mango and lime juice.
16
Puree until smooth and remove from food processor and place in a bowl.
17
Using a rubber spatula, stir in cilantro.
18
Remove quesadillas from the oven.
19
Cut quesadillas into wedges and serve with lime sour cream and pureed mango on the side.

1184

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 1 1/4 pounds large or jumbo shrimp, peeled and deveined, Salt and freshly ground black pepper, 2 teaspoons ground cumin, and more.

Yes, Island Quesadillas with Lime Sour Cream and Pureed Mango Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Island Quesadillas with Lime Sour Cream and Pureed Mango Dip

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