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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

March 3 2014

Spring Break - Tropical Shrimp Quesadillas

    1 1/2 C. shredded Monterey Jack & Cheddar cheese
    2 green onions, thinly sliced (about 1/4 C.)
    1 tsp. McCormick® Crushed Red Pepper
    1/2 tsp. McCormick® Thyme Leaves
    1/2 tsp. McCormick® Ground Allspice
    8 (8-in.) flour tortillas
    1 Tbs. vegetable oil
    3/4 lb. cooked shrimp, cut in half lengthwise
    1 ripe mango, coarsely chopped

Preheat grill to medium-low. Toss cheese with green onion and spices. Set aside.

Lightly brush one side of 4 flour tortillas with vegetable oil; place oiled side down on baking sheet. Top tortillas with 1/2 of the cheese mixture, then with shrimp and mango.

Sprinkle remaining cheese evenly over shrimp and mango. Top with remaining tortillas.

Brush top with vegetable oil. Grill over medium heat until tortilla is browned; turn and continue grilling until cheese is melted and tortilla is browned (about 4 minutes per side). Cut into 6 wedges.