Makes 4 servings.
Prep Time: 15 minutes
Cook Time: 8 minutes
INGREDIENTS
1 1/2 cups shredded cheese, such as Mexican blend or Cheddar & Monterey Jack
2 green onions, thinly sliced
1 teaspoon McCormick® Chili Powder
1 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Oregano Leaves
8 flour tortillas (8-inch)
1 tablespoon vegetable oil
8 ounces frozen cooked small shrimp, thawed and well drained
1 large ripe mango, peeled and coarsely chopped
DIRECTIONS
1. Mix cheese, green onions and seasonings in medium bowl. Set aside.
2. Lightly brush one side of 4 flour tortillas with oil. Place oiled-side down on baking sheet. Top tortillas with 1/2 of the cheese mixture, then with shrimp and mango. Sprinkle remaining cheese evenly over shrimp and mango. Top with remaining tortillas. Brush top with oil.
3. Grill over medium heat about 4 minutes per side until cheese is melted and tortilla is browned. Cut into wedges to serve.
Tips
Test Kitchen Tip: Quesadillas may also be cooked in a grill pan on the stove top or in a panini maker. Or, place quesadillas on baking sheets. Bake in preheated 350°F oven for 5 to 10 minutes or until cheese is melted.
NUTRITION INFORMATION
per serving
Calories: 545
Fat: 25 g
Carbohydrates: 53 g
Cholesterol: 148 mg
Sodium: 993 mg
Fiber: 2 g
Protein: 27 g
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