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mango shrimp quesadillas

baked soft shell tortillas stuffed with grilled corn, poblano, fresh mango, cilantro and shrimp served with avocado and a creamy mexican crema.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dinner
Servings: 6
Author: the communal feast

Ingredients

  • 1 large ripe mango peeled and cubed
  • 1 large sweet corn ear
  • 1 poblano pepper
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 1 lb uncooked shrimps thawed and peeled
  • 2 TBS butter or olive oil
  • 1 large avocado
  • 6 to rtillas fajita/taco soft shells
  • mexican crema
  • 1/2 cup sour cream
  • 1/4 cup plain greek yogurt
  • 1 lime juiced
  • 2 TBS cooking cream
  • 1 garlic clove minced

Instructions

  • 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.

Notes

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.