Spicy Shrimp and Mango Quesadillas with Avocado Lime Sauce

Ingredients

• 4 medium flour tortillas
• 12 large shrimp, peeled, deveined, and roughly chopped
• 1 ripe mango, diced
• 1 1/2 cups shredded Mexican cheese blend
• 1 small jalapeno, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil, divided
• 1 ripe avocado
• 1/4 cup Greek yogurt
• 2 tbsp fresh lime juice
• 1/2 cup chopped cilantro
• Salt and black pepper

Steps

1. Blend the avocado, Greek yogurt, lime juice, half the cilantro, and a pinch of salt until smooth, then refrigerate.
2. Pat the shrimp dry, chop them roughly, and season with salt and pepper.
3. Heat 1 tablespoon of the oil in a skillet over high heat and cook the shrimp with the garlic and jalapeno for 2 minutes total, until just pink.
4. Undercook the shrimp deliberately; they get a second cooking inside the quesadilla and will turn rubbery otherwise.
5. Tip the shrimp onto a plate and let any liquid drain away, which stops the quesadilla going soggy.
6. Lay a tortilla in a dry skillet over medium heat, scatter a quarter of the cheese over half of it, then the shrimp and mango, then more cheese, and fold it over.
7. Cheese on both sides of the filling is what glues the quesadilla shut; with filling touching the tortilla directly it slides apart when cut.
8. Cook for 2 to 3 minutes per side, pressing lightly, until crisp and golden and the cheese has fully melted. Rest 1 minute, cut into wedges, and serve with the avocado lime sauce.

Allergen note: Contains shellfish, gluten, and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.