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Ingredients:
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For Grilled Shrimp and Poblano Quesadilla:
6 ounces peeled and deveined shrimp
1/2 small onion, sliced
1 poblano pepper, sliced
4 ounces cheddar cheese
1 10-inch flour tortilla
For Avocado Mango Salsa:
4 fully ripened avocados from Mexico, halved, pitted, peeled and diced (about 2 cups)
4 plum tomatoes, diced (about 2 cups)
2 mangos, peeled, seeded and chopped (about 2 cups)
1/2 cup chopped fresh cilantro
1/4 cup finely chopped red onion
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons white vinegar
1-1/2 tablespoons finely chopped jalapeno
1 tablespoon minced garlic
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground black pepper
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Preparation:
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1. Season shrimp with oil, salt, pepper, cumin and cilantro. Grill shrimp.
2. Sauté onions and peppers in olive oil.
3. Place shrimp, pepper mixture and cheese on half of tortilla; fold other half over filling.
4. Brown on both sides until cheese melts, about 2-3 minutes.
5. To serve: Cut quesadilla in three triangles and serve with Avocado Mango Salsa.
To prepare Avocado Mango Salsa: In a bowl, combine avocado, tomato, mango, cilantro, oil, lime juice, vinegar, jalapeno, garlic, salt and pepper; toss gently.
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Serves: 1 to 2 (add another tortilla for 2)
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Cook Time:
15 min.
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Prep Time:
30 min.
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Suggestions:
Ripe Hass avocados are almost black and slightly soft when gently pressed. Look for "Mexico" in the sticker for the authentic flavor!
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