Shrimp Quesadillas with Mango
Recipe from Family Circle

The shrimp in this main-dish recipe receive a flavor burst from a lime juice and chili powder marinade. A mango puree adds a sweet, cooling touch to these skillet sandwiches.


Shrimp Quesadillas with Mango

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Servings: 5 quesadillas
Prep Time: 15 mins
Total Time: 1 hr 10 mins
 
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Ingredients
  • 2  tablespoons
    olive oil
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  • 1  large
    sweet red pepper, seeded and sliced
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  • 1  large
    yellow pepper, seeded and sliced
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  • 1  large
    Vidalia onion (about 12 ounces), peeled and sliced
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  • 1/8  teaspoon
    salt
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  • 3/4  pound
    U.S. farm-raised medium-size shrimp, shelled and deveined
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  • 2  cloves
    garlic, peeled and chopped
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  • 2 
    limes
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  • 2  teaspoons
    chili powder
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  • 1  large
    ripe mango, pitted and peeled
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  • 1  package
    fajita-size flour tortillas (10 tortillas)
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  • 1-1/4  cups
    shredded Monterey Jack cheese
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  • 1/2  cup
    sour cream
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Directions
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.
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.
Puree mango with the juice from 1 lime in a food processor. Set aside.
4.
In same skillet, cook shrimp, 2 minutes per side, and remove to a bowl.
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.
Nutrition information
Calories 547, Total Fat 25 g, Saturated Fat 11 g, Cholesterol 145 mg, Sodium 918 mg, Carbohydrate 52 g, Fiber 5 g, Protein 29 g. Percent Daily Values are based on a 2,000 calorie diet
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