Island Quesadillas With Lime Sour Cream And Pureed Mango Dip Recipes

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CURRY MANGO DIP



Curry Mango Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 12m

Number Of Ingredients 5

4 ounces cream cheese, softened
8 ounces sour cream
1 1/2 tablespoons curry
1/2 teaspoon cayenne
1/2 cup mango chutney

Steps:

  • In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.

ISLAND QUESADILLAS WITH LIME SOUR CREAM AND PUREED MANGO DIP



Island Quesadillas with Lime Sour Cream and Pureed Mango Dip image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 15

Cooking spray
1 1/4 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 teaspoons ground cumin
4 pineapple rounds, fresh or canned in juice, about 1-inch thick
8 flour tortillas
1 1/2 cups Monterey Jack cheese, shredded
1/3 cup roasted red peppers, chopped
1/4 cup scallions, chopped
1/2 cup light sour cream
2 teaspoons finely grated lime zest
2 teaspoons garlic powder
1 mango, peeled and seeded
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro, chopped

Steps:

  • Preheat oven to 400 degrees F.
  • Heat a stove-top grill pan or griddle to medium-high heat and coat with cooking spray. Season shrimp all over with salt, black pepper and cumin. Place shrimp on the hot pan and cook 2 minutes per side, until bright pink and cooked through. Place pineapple on grill next to shrimp and cook 2 minutes per side, until golden brown. Remove shrimp and pineapple from grill and cut both into 1-inch chunks.
  • Arrange 4 tortillas on a flat surface. Top with, shrimp, pineapple, cheese, red peppers, and scallions. Place second tortilla on top. Transfer with hands or with a spatula, to a baking sheet. Place a second baking sheet on top to weigh down the tortillas. Bake for 10 minutes, or until cheese is melted and tortillas are golden brown.
  • While the quesadillas are baking, in a small bowl, using a spoon, combine sour cream, lime zest and garlic. Mix well to combine.
  • In a food processor, combine mango and lime juice. Puree until smooth and remove from food processor and place in a bowl. Using a rubber spatula, stir in cilantro.
  • Remove quesadillas from the oven. Cut quesadillas into wedges and serve with lime sour cream and pureed mango on the side.

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