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Island Quesadillas With Lime Sour Cream and Mango Dip

Makes 4 servings

• 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 chopped roasted red peppers
• 1/4 cup chopped scallions
• 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

Preheat oven to 400 degrees. Heat a stove-top grill pan or griddle to medium-high heat and coat with cooking spray. Season shrimp with salt, black pepper and cumin. Place on 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.

Arrange 4 tortillas on a flat surface. Top with, shrimp, pineapple, cheese, red peppers and scallions. Place second tortilla on top. Transfer to a baking sheet. Place a second baking sheet on top to weigh down tortillas. Bake for 10 minutes, or until cheese is melted and tortillas are golden brown.

While quesadillas are baking, in a small bowl, combine sour cream, lime zest and garlic. In a food processor, combine mango and lime juice. Puree until smooth and place in a bowl. Stir in cilantro.

Remove quesadillas from the oven. Cut into wedges and serve with lime sour cream and pureed mango on the side.

(R. Miller)

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