For the mango salsa:
1-2 mangos, diced
1/4 fresh jalapeno, stemmed, seeded, and finely diced
1/4 medium red onion, diced
a few squeezes of fresh lime juice
1/2 tsp of Thai chili sauce
1 clove garlic, minced
1-2 tbsp cilantro, chopped
For the quesadillas:
1 lb shrimp, peeled
1 garlic clove, chopped
1 tbsp red onion, chopped
a drizzle of olive oil
For the veggies:
1 bell pepper, cut in strips
the rest of the red onion, sliced
1 carton mushrooms
a splash of red wine vinegar
salt and black pepper
Combine all the ingredients for the mango salsa in a bowl and stir. Cover and refrigerate until ready to serve.
Mix the shrimp, salt, cayenne pepper, garlic, onion, and olive oil in a bowl. Cover and refrigerate for 20 minutes to marinate.
In a large pan over medium high heat, add olive oil and saute the veggies. When half way cooked, season with salt and black pepper and add a few splashes of red wine vinegar. Stir and contine cooking until the veggies are tender and the onions are caramelized. Remove from heat and set aside.
In the same pan add the shrimp. Cook for a 2-3 minutes until the curl and turn pink.
Next, coat a clean skillet with cooking spray. Place a tortilla down in the skillet. Top the right half with shrimp, veggies, and shredded cheese. Fold the other half over and press down. Spray the top of the flour tortilla with more cooking spray. After a few minutes, flip and cook until all the cheese has melted. Serve the mango salsa over the quesadilla halves.
Source: Adapted from the Pastry Queen