Grilled Shrimp Quesadillas with Mango Salsa

 

Quesadilla:

8 ea.                                                   9 inch Sun Dried Tomato Tortillas

12ea.                                                  Grilled Tiger Shrimp halved (peeled, deveined, and grilled)

4 oz.                                                   Red onion thin sliced

2 cups                                                Shredded Pepper Jack Cheese

To taste                                              Salt and pepper

As needed                                           Butter

Salsa:

1ea.                                                    Mango diced

1/3 cup                                               Red onion diced

1 ea.                                                   Serrano pepper minced

½ cup                                                 Cucumber diced

¼ cup                                                  Lime juice 

¼ cup                                                 Cilantro chopped

To taste                                               Sea salt

In a large mixing bowl combine the ingredients for the salsa. Mix well and set aside to allow the flavors to marry.

Place four of the tortillas on your cutting board. Add to each of the tortillas two oz. of the cheese. On top of the cheese place eight of the shrimp halves. Cover the shrimp with a little of the sliced onion and season to taste. Cover with the remaining cheese and cover with the remaining tortillas.  On a griddle set to 350, brown one side of the quesadilla in a little of the butter. Flip the quesadilla over and continue to cook until the cheese is well melted. Serve the quesadilla by cutting the quesadilla into 6^th and spooning about a ¼ cup of the salsa into the center of the plate. Garnish with a Tortilla chip and cilantro sprig.