Island Quesadillas with Lime Sour Cream and Pureed Mango Dip

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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  • 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


Step 1

Preheat oven to 400 degrees F.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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

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