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Shrimp, perfectly ripe mango, flavorful seasonings and Mexican cheeses fill these delicious grilled tortillas.
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
Mix cheese, green onions and seasonings in medium bowl. Set aside.
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.
Grill over medium heat about 4 minutes per side until cheese is melted and tortilla is browned. Cut into wedges to serve.
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.
(Amount per serving)