Beach Town Shrimp and Mango Quesadillas
Servings: 6 people
Ingredients
- 6 large flour tortillas
- 2 mangos
- 8 oz goat cheese room temp
- 1 large red onion sliced in 1/2 slices
- 2 red bell peppers seeded and split in half
- 1/2 cup cilantro chopped
- 1 1/2 tbsp Our Rub see notes
- 1 lime
- 1/2 cup olive oil
- 24 jumbo shrimp peeled deveined and tales removed
Instructions
- preheat your grill.
- Cut down on each side of the mango to remove seed pod. Then score each half in a diamond pattern with a knife making sure to to go through the skin. Push out on the center part of the skin. The mango should resemble a porcupine.
- Skewer the shimp. It will make it easier to grill.
- place shrimp, peppers, mango and onion on a sheet pan. Cover everything on the pan with juice from the limes and then the olive oil.
- Season with the rub mix.
- Add ingredients to the heated grill. Cook for about 3 minutes on each side. The shrimp should be white and the vegetables should have nice grill marks.
- Remove from the grill. Scoop ot the flesh of the mango and chop the vegetables and shrimp.
- Add about 2 tablespoons of goat cheese to each tortilla and spread out evenly.
- spread out the rest of the ingredients to 1/2 of each tortilla and fold over the other half.
- Spray each each folded tortilla with pan spray.
- Add them to the grill with the sprayed side down and then spray the top.
- cook for about 2 minutes on each side.
- Remove from grill and cut each piece into 4 triangles. Serve with some extra goat cheese and your favorite salsa.
Notes
This is the link to our rub https://southernfellow.com/our-rub/