INGREDIENTS
2 TBSP. olive oil
1 large red pepper, sliced in strips
1 large yellow pepper, sliced
1 large onion sliced
1/4 tsp. salt
3/4 lb. medium-size shrimp, shelled and deveined
2 cloves garlic, chopped
2 limes
2 tsp. chili powder
1 large ripe mango, peeled and cut into chunks
1 pkg. fajita-size flour tortillas
1 1/4 cup shredded Monterey Jack cheese
1/2 cup sour cream
DIRECTIONS
Heat 1 TBSP. of the oil in a large non-stick skillet.
Add peppers, onion and salt.
Cook for 20 minutes, stirring occasionally, until vegetables are soft and slightly browned.
Remove to a bowl.
Place shrimp in a resealable bag and add garlic, remaining olive oil, juice of 1/2 lime and chili powder.
Shake bag and marinate for 15 minutes.
Puree mango with the juice from 1 lime in a food processor. Set aside.
In same skillet, cook shrimp, 2 minutes per side and remove to a bowl.
Wipe out skillet and spray with nonstick cooking spray.
Top a tortilla with 1/5 of the shrimp, onions and peppers.
Sprinkle with 1/4 cup of cheese.
Place another tortilla on top and cook in skillet for 1 to 2 minutes per side until lightly browned.
Repeat with remaining tortillas.
Serve with sour cream, mango puree and remaining lime.
Makes 5 quesadillas.
