Go Back

Island Quesadillas with Lime Sour Cream and Pureed Mango Dip

These Island Quesadillas feature seasoned shrimp, grilled pineapple, melted Monterey Jack cheese, and vibrant red peppers and scallions, all encased in crispy tortillas. Served with a zesty lime sour cream and a refreshing pureed mango-cilantro dip, this dish offers a delightful balance of sweet, savory, and tangy flavors, perfect for a tropical-inspired meal or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Cooking spray
  • 1 1/4 pounds large or jumbo shrimp peeled and deveined
  • Salt and freshly ground black pepper
  • 2 teaspoons ground cumin
  • 4 pineapple rounds fresh or canned in juice, about 1-inch thick
  • 8 flour tortillas
  • 1 1/2 cups Monterey Jack cheese shredded
  • 1/3 cup roasted red peppers chopped
  • 1/4 cup scallions chopped
  • 1/2 cup light sour cream
  • 2 teaspoons finely grated lime zest
  • 2 teaspoons garlic powder
  • 1 mango peeled and seeded
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh cilantro chopped

Equipment

  • 1 Stove-top Grill Pan or Griddle
  • 2 Baking Sheets One for baking, one for pressing
  • 1 Food Processor
  • 1 Small Mixing Bowl
  • 1 Chef's Knife and Cutting Board

Method
 

  1. Preheat oven to 400 degrees F.
  2. Heat a stove-top grill pan or griddle to medium-high heat and coat with cooking spray. Season shrimp all over with salt, black pepper and cumin. Place shrimp on the hot pan and cook 2 minutes per side, until bright pink and cooked through. Place pineapple on grill next to shrimp and cook 2 minutes per side, until golden brown. Remove shrimp and pineapple from grill and cut both into 1-inch chunks.
  3. Arrange 4 tortillas on a flat surface. Top with, shrimp, pineapple, cheese, red peppers, and scallions. Place second tortilla on top. Transfer with hands or with a spatula, to a baking sheet. Place a second baking sheet on top to weigh down the tortillas. Bake for 10 minutes, or until cheese is melted and tortillas are golden brown.
  4. While the quesadillas are baking, in a small bowl, using a spoon, combine sour cream, lime zest and garlic. Mix well to combine.
  5. In a food processor, combine mango and lime juice. Puree until smooth and remove from food processor and place in a bowl. Using a rubber spatula, stir in cilantro.
  6. Remove quesadillas from the oven. Cut quesadillas into wedges and serve with lime sour cream and pureed mango on the side.

Notes

Ensure your grill pan is adequately hot to sear shrimp quickly and prevent overcooking, maintaining tenderness. Grilling pineapple caramelizes its sugars, enhancing the tropical flavor profile; aim for distinct grill marks. When baking, pressing the quesadillas with a second baking sheet ensures even cheese melt and a crispier tortilla. For a brighter, more vibrant mango dip, use perfectly ripe mangoes. A touch of freshly grated ginger can elevate the dip further. The fresh lime juice in both components is crucial for balancing the richness and sweetness.