Island Quesadillas with Lime Sour Cream and Pureed Mango Dip

Name: Island Quesadillas with Lime Sour Cream and Pureed Mango Dip
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 flour tortillas; 1 Tbsp fresh cilantro, chopped; 2 teaspoons garlic powder; 2 teaspoons ground cumin; 4 pineapple rounds, fresh or canned in juice, about 1-inch thick; 567 grams or jumbo shrimp, peeled and deveined; 1 Tbsp fresh lime juice; 2 teaspoons finely grated lime zest; 1 mango, peeled and seeded; 355 milliliters Monterey Jack cheese, shredded; 79 milliliters roasted red peppers, chopped; 4 servings Salt and freshly ground black pepper; 59 milliliters scallions, chopped; 118 milliliters light sour cream

Island Quesadillas with Lime Sour Cream and Pureed Mango Dip might be just the main course you are searching for. This recipe makes 4 servings with 575 calories, 46g of protein, and 25g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It is perfect for The Super Bowl. Not Head to the store and pick up monterey jack cheese, lime juice, garlic powder, and a few other things to make it today. To use up the lime zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a good option if you're following a pescatarian diet. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray

Black Pepper

Shrimp

Cumin

Salt

Equipment you will use

Grill Pan

Stove

Frying Pan

Place shrimp on the hot pan and cook 2 minutes per side, until bright pink and cooked through.

Ingredients you will need

Shrimp

Equipment you will use

Frying Pan

Place pineapple on grill next to shrimp and cook 2 minutes per side, until golden brown.

Ingredients you will need

Pineapple

Shrimp

Equipment you will use

Grill

Remove shrimp and pineapple from grill and cut both into 1-inch chunks.

Ingredients you will need

Pineapple

Shrimp

Equipment you will use

Grill

Arrange 4 tortillas on a flat surface. Top with, shrimp, pineapple, cheese, red peppers, and scallions.

Ingredients you will need

Red Pepper

Pineapple

Green Onions

Tortilla

Cheese

Shrimp

Place second tortilla on top.

Ingredients you will need

Tortilla

Transfer with hands or with a spatula, to a baking sheet.

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Baking Sheet

Spatula

Place a second baking sheet on top to weigh down the tortillas.

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Tortilla

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Baking Sheet

Bake for 10 minutes, or until cheese is melted and tortillas are golden brown.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Oven

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

Ingredients you will need

Sour Cream

Lime Zest

Garlic

Equipment you will use

Bowl

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.

Ingredients you will need

Lime Juice

Cilantro

Mango

Equipment you will use

Food Processor

Spatula

Bowl

Remove quesadillas from the oven.

Equipment you will use

Oven

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

Ingredients you will need

Sour Cream

Mango

Lime

Equipment

Ingredients

Servings:

flour tortillas 1Tbsp

fresh cilantro, chopped 2teaspoons

garlic powder 2teaspoons

ground cumin 4

pineapple rounds, fresh or canned in juice, about 1-inch thick 567grams

or jumbo shrimp, peeled and deveined 1Tbsp

fresh lime juice 2teaspoons

finely grated lime zest 1

mango, peeled and seeded 355milliliters

Monterey Jack cheese, shredded 79milliliters

roasted red peppers, chopped 4servings

Salt and freshly ground black pepper 59milliliters

scallions, chopped 118milliliters

light sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Sandhi Sanford and Benedict Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 65 dollars per bottle.