Shrimp Mango Quesadillas

How to make Shrimp Mango Quesadillas Recipe - There is a restaurant in Arizona we visit often that serves the best shrimp mango quesadillas. They are creamy, cheesy, and full of diced shrimp and mango. I developed my own version of this restaurant favorite that is equally delicious. The boys love the sweet, juicy mango pieces, and the cheesy stuffed buttery crisp tortillas are hard to resist. Enjoy with my Spanish Rice and Teedo’s Famous Salsa.

Ingredients:
2 tablespoons extra-virgin olive oil
1⁄2 pound medium raw shrimp, peeled, deveined, and tails removed
3⁄4 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
6 ounces cream cheese, softened
1 cup shredded cheddar cheese
1⁄4 cup chopped fresh cilantro leaves
4 tablespoons (1⁄2 stick) unsalted butter, softened, divided
4 burrito-size (10-inch) flour tortillas
1 cup chopped mango, divided

Method:
1. Heat the olive oil in a large skillet over medium heat. Add the shrimp, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper, and cook, stirring, for 5 minutes. Remove from the heat.

2. Add the cream cheese, cheddar cheese, cilantro, and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper to a medium bowl and stir until well combined.

3. Heat a separate large skillet over medium heat. Spread 1 tablespoon of the butter on one side of a tortilla and place the tortilla buttered side down in the skillet. Spread 1⁄4 cup of the cheese spread over the top of the tortilla. Top with 1⁄4 cup of the cooked shrimp and 1⁄4 cup of the chopped mango on half of the tortilla. With a spatula, fold the tortilla in half, cooking until golden brown, 2 to 3 minutes on each side. Remove from the skillet and cut the quesadillas into wedges to serve. Repeat with the remaining ingredients.