Ingredients

The following ingredients have 4 Servings
  • 2 mangoes (diced)
  • 2 jalapeno (seeds removed, diced)
  • juice of 1 lime
  • 2 tablespoons brown sugar
  • 1 teaspoon thyme
  • 1 teaspoon allspice
  • 1 teaspoon paprika
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne (*see note)
  • 1 tablespoon olive oil
  • 2 bell peppers (thinly sliced)
  • 1/2 red onion (thinly sliced)
  • 3/4 lb 350g raw shrimp, thawed, tails removed
  • juice of 1/2 lime
  • spray oil
  • 2 cups mozzarella cheese (shredded)
  • 4 large tortillas
  • sour cream or yogurt to serve

Instruction

  • Prepare mango salsa in a medium bowl and set aside.
  • Quesadilla fillings: Mix up the seasoning in a small bowl and set aside.
  • In a large pan, heat olive oil over medium heat. Add the bell peppers and onion to the pan and cook until softened, 5 or so minutes.
  • While the veggies are cooking, prepare the shrimp (remove tails, devein etc). Toss in half of the seasoning mix.
  • Add the shrimp to the pan and sprinkle with remaining seasoning. Toss to coat all veggies and shrimp evenly. Cook for another 3-5 minutes, or until shrimp are pink and cooked through.
  • Squeeze the lime juice over the filling.
  • Transfer shrimp/veggies to a plate, rinse the pan, spray with spray oil and return to the burner.
  • Assemble the quesadillas: Add a large tortilla to the pan, then sprinkle with ¼ cup of cheese. Add ¼ of the shrimp/veggie filling, then add another ¼ cup of cheese on top. Fold the quesadilla over and weigh down with a pot lid or heavy plate.
  • Cook for around 2 minutes, until golden brown, then flip. Cook for another minute before setting aside.
  • Repeat with the other 3 tortillas.