Island Quesadillas Lime Sour Cream Pureed Mango Dip

Island Quesadillas Lime Sour Cream  Pureed Mango Dip

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  • Prep Time


  • Total Time


  • Servings



  • Cooking spray

  • 1¼ 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

  • 1½ cups Monterey Jack cheese, shredded

  • ⅓ cup roasted red peppers, chopped

  • ¼ cup scallions, chopped

  • ½ 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


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.


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