Shrimp Quesadillas with Mango Salsa

This was the featured dinner item at my 4th of July shindig this year.  We spent all day stuffing ourselves with chips, guac, cookies, and a failed attempt at frozen yogurt, so we really weren't all that hungry.  Thus something simple and quick to hold us over before the fireworks.

Sadly, I do not have any more pictures for you.  So imagine if you will, a skillet on medium heat.  Take your flour tortilla and place it in the skillet to warm it on the side that will be holding your fillings.  Remove said tortilla and lightly butter your skillet.  Place the tortilla back in the pan, this time facing the other way so the outside is cooking nicely in the butter.  Having a pre warmed interior means faster cook time, which results in a less burnt exterior.

You can add your cheese almost immediately and watch it melt.  I then added shrimp which I poached in chicken broth, but you can use any pre cooked shrimp you have.  After only a minute or two the cheese should be mostly melted.  You can put a lid over the skillet for 30 seconds or so.  Then fold the tortilla over, heat about another 30 seconds, slide onto a plate, and slice into thirds.

No microwaves or toaster ovens allowed.

The salsa is much more exciting.  Get a fresh mango.  Chop it into small cubes.  Similarly chop some red onion and cilantro.  Put it all togeter with some fresh lime juice and toss to coat.  Proportion to your own tastes.  I had about 1/3 cup red onion, 1 1/2 to 2 cups mango, 1/3 cup cilantro, and maybe a tbsp or 2 of lime juice.

Serve as a garnish with chips, dillas, or any white fish, especially if the fish is blackened or spicy because the mango and lime provide a nice contrast.