Recipes : Island Quesadillas with Lime Sour Cream and Pureed Mango Dip : Food Network

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Island Quesadillas with Lime Sour Cream and Pureed Mango Dip
Recipe courtesy Robin Miller 2007

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

Directions
Preheat oven to 400 degrees F.

Heat a stove-top grill pan or griddle to medium-high heat and coat with cooking spray. Season
shrimp all over with salt, black pepper and cumin. Place shrimp on the hot pan and cook 2 minutes
per side, until bright pink and cooked through. Place pineapple on grill next to shrimp and cook 2
minutes per side, until golden brown. Remove shrimp and pineapple from grill and cut both into
1-inch chunks.

Arrange 4 tortillas on a flat surface. Top with, shrimp, pineapple, cheese, red peppers, and
scallions. Place second tortilla on top. Transfer with hands or with a spatula, to a baking sheet.
Place a second baking sheet on top to weigh down the tortillas. Bake for 10 minutes, or until
cheese is melted and tortillas are golden brown.

While the quesadillas are baking, in a small bowl, using a spoon, combine sour cream, lime zest and
garlic. Mix well to combine.

In a food processor, combine mango and lime juice. Puree until smooth and remove from food
processor and place in a bowl. Using a rubber spatula, stir in cilantro.

Remove quesadillas from the oven. Cut quesadillas into wedges and serve with lime sour cream and
pureed mango on the side.