Soft shell tortillas stuffed with a fresh mango, cilantro, sweet corn, poblano pepper and shrimp filling drizzled in an easy Mexican crema. Serve it topped with fresh avocado, extra mango chunks and enjoy with your favourite cocktail for a laid back low-effort delicious meal.
These quesadillas are sure to be a summertime hit. Packed with summer seasonal favourites that deliver a sweet and spicy taste and ready in just 20 minutes. They are nice and light, pretty healthy and a great option for a quick meal.
We’re loving the flavour combination of fresh mangoes paired with shrimp. The richer sweet and sour mangos perfectly compliment the delicate shrimps to go with the sweet corn, fresh herbs, and a fresh squeeze of citrus to tie it all together. We’ve turned up the heat a little by adding a poblano pepper which has a little kick and adds plenty of spice to the dish. No added spices are needed as we didn’t want to mask any of the fresh ingredients. Here we are going for an all around fresh and light tasting filling.
In the summer we like to throw almost everything on the BBQ if we can. Its not entirely necessary here we just love the added flavours you get from grilling the corn on the Q. This entire recipe could easily all be made on your BBQ. Grilled corn, pepper and shrimp are fairly easy to do and just need to be seasoned with some cooking oil and a little S&P for the shrimp. From there toss everything into a bowl to combine, add to the tortillas finish by folding them over and back on the grill they go for those beautiful grill marks. The last part is really to just warm up the tortillas and give them nice marks.
Its completely optional and we will leave it up to you! In the notes we provide an alternative for cooking in a pan. This can all be done in 1 skillet if you prefer or by following our recommended approach. Always go for the grill if you can!
mango: opt for frozen if you cant find fresh. 1/2-1 cup
corn: canned corn with liquid removed. If cooking in a pan and using fresh corn simply cut off the kernels from the cob and sautée them as you would any fresh vegetables.
poblano: green pepper
tortillas: use whole wheat, corn or whatever your preference.
crema: if you don’t feel like making the sauce (your missing out and we highly recommend you make it) serve with just sour cream
This recipe makes just enough for 6 small tortillas that are folded to form quesadillas. The serving per person I would say is 2 each which feels like just the right amount. If you’re feeling hungry and feeding lots of people the recipe will need to be doubled. The same goes if using larger tortillas. You’ll want to make sure you have enough filling and any extra can always be served on top for good measure.
1. To make the crema: combine all the ingredients in a mixing bowl or jar stir/shake to combine and set aside.
2. Preheat a grill or BBQ to 350 degrees F. roast corn and poblano pepper until lightly charred on all sides. About 10 minutes.
2. In a medium mixing bowl combine cubed mango, fresh cilantro and lime juice. Set aside.
3. While the corn and pepper roast cook the shrimp. In a medium pan melt butter and sautée shrimps on both sides until just turned pink. Season with salt and pepper. Remove from heat and roughly chop the shrimp. Add to the mixing bowl with the other ingredients.
4. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Once the corn and pepper have cooked add them to the mixing bowl with the remaining ingredients. First remove the skin from the pepper. It should easily peel off using your fingers and give the pepper a rough chop. With the corn use a knife to remove the kernels from the cob.
5. To assemble: Evenly divide the mixture onto one half of each tortilla, fold overtop the other half pressing down slightly to seal. Lightly spray the pan and quesadillas with a bit of cooking spray. Bake until slightly golden and begin to crisp on the outside. About 5 minutes. Remove from the oven and serve drizzle with crema, fresh avocado, cilantro, mango and lime wedge.
If making with canned corn or all in a sautee pan simply add corn and pepper to the skillet over medium heat in olive oil or butter. Cook until the pepper just begins to soften about 4 minutes. Add the shrimp, season with salt and pepper and continue to cook until they turn pink. Remove from the heat and follow the remaining steps.