Take flavor south of the border with these delectable quesadillas, which fuse Mexican and Caribbean influences. Enjoy them cut into wedges as an appetizer for summer entertaining or serve them whole as a main dish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes 12 (2 wedge) servings
1 1/2 cups shredded Monterey Jack & Cheddar cheese
2 green onions, thinly sliced (about 1/4 cup)
1 teaspoon McCormick® Crushed Red Pepper
1/2 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Ground Allspice
8 (8-inch) flour tortillas
1 tablespoon vegetable oil
3/4 pound 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 cheese is melted and tortilla is browned (about 5 minutes). Cut into 6 wedges.
Calories: 155, Fat: 7 g, Cholesterol: 68 mg, Sodium: 246 mg, Carbohydrates: 12 g, Fiber: 1 g, Protein: 11 g