| 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. 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. |
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Prep Time: 15 minutes Cook Time: 5 minutes Servings: 4
| | 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 |
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| Nutrition (per serving) | Calories: 545 Calories Fat: 25 Grams Protein: 27 Grams Cholesterol: 148 Milligrams Carbohydrates: 53 Grams Sodium: 993 Milligrams Fiber: 2 Grams
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