Normally I like a traditional tomato salsa with my quesadillas, but in my mind it didn’t belong with shrimp. The shrimp was deserving of something lighter and what better than a fruity version. Do not fear, it still has all the pizzazz with the jalopeno. Great for dinner, but also as an appetizer for spring and summer parties.
Shrimp and Poblano Pepper Quesadilla with Tropical Salsa (for one)
For the tropical salsa:
1/4 c mango, diced
1/4 c pineapple, diced
1/4 jalopeno, seeded and ribbed, minced
1 garlic clove, minced
1 tbs red onion, diced
juice of 1/2 lime
1 tsp parsley, chopped
For the quesadilla:
1/2 poblano pepper, diced
2 tbs red onion, diced
3 jumbo shrimp, peeled and deveined, chopped
1/4 c frozen corn
2 gluten free (suggested udi’s or food for life) or flour tortillas
1/3 c shredded monterey jack cheese
For the salsa, combine all ingredients in a small bowl. Stir to combine, then set aside.
Heat olive oil over medium high heat in a large skillet. Add poblano pepper and red onion, cook until pepper starts to blister. Add shrimp, stirring often and cook until just pink. Add frozen corn and cook until warmed through, remove contents of skillet into a bowl. Reduce heat to medium and add one tortilla to the skillet. Working quickly add half of the cheese, then shrimp mixture on top, then layer on last on the cheese and top with other tortilla. Cook for 5 minutes per side or until cheese has melted. Remove pan from heat and let quesadilla cool a bit in pan before moving to a cutting board. Once cooled move to cutting board and slice into six pieces.
Place quesadilla on plate then top with tropical salsa.
Suggest side: refried beans