- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 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
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.
