April 25, 2013

Picky Palate's Shrimp and Mango Quesadillas+ 10 Other Delish Cinco De Mayo Recipes

I really love mexican food whether it is authentic or american tex-mex. It's all good to me folks. Which is why I was really excited when Kita Roberts picked a couple of mexican-like dishes for this month's Pass the Cook Book Club. I'm going to keep the words in this post to a minimum because there's quite a few pictures!

I will say that these quesadillas made me realize that Jenny Flake of Picky Palate (the writer of this recipe) is some sort of genius. But seriously. I used the whole block of cream cheese instead of the 6 oz the recipe called for. My recommendation is to just use the 6 oz. because these are really rich and delicious. You could use the remaining two ounces for last month's cherry cobbler pizza recipe.

Oh and BTW, there are ten other mexican recipes perfect for celebrating cinco de mayo listed below the recipe for the Shrimp Mango Quesadillas.

Shrimp and Mango Quesadillas

Recipe Source: The Picky Palate Cookbook

2 tablespoons olive oil
1 (12-ounce bag) medium frozen raw shrimp, thawed, peeled, deveined, and tails removed
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
6 ounces cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
4 tablespoons butter, softened and divided
1 cup diced fresh mango
4 flour tortillas

Heat the oil in a skillet over medium-high heat. Add the shrimp along with 1/2 a teaspoon of salt and a 1/4 teaspoon of pepper. Cook, stirring constantly for five minutes and then remove from heat.

Using a hand mixer, combine the cream cheese, cilantro, cheddar cheese, remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Spread 1/4 of the cheese mixture on one side of each tortilla.

Put about 10 shrimp on one half of each tortilla. Top shrimp with 1/4 cup of diced mango and fold the tortilla over the shrimp and mangos. Brush one side of each quesadilla with 1/2 tablespoon of softened butter.

Heat an electric griddle to 350 degrees. Once it's hot, put the buttered side of the tortillas down on the griddle. Brush the other side of the tortillas with softened butter (1/2 tablespoon each). When the first side is golden brown (this should take 2-3 minutes), flip and cook for 2-3 minutes longer or until the second side is also golden brown.

Cream Cheese Enchiladas

Homemade Tortillas

Mini Mexican Pizzas

Slow-Cooker "Refried" Beans

Restaurant Style Salsa

Tamale Pie

Homemade Enchilada Sauce

Taco Pizza

Spicy Black Bean Dip

Brazilian Style Key Limeade

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  1. I like that you served yours with rice. I am terrible about thinking of side dishes haha.

  2. Mmmmm, seeing all of these posts is taking me right back to the yummy quesadillas!

  3. I love your presentation. What a pretty plate of food to be served.

  4. Gorgeous post. I'm loving these recipe link-ups, it's helping me to discover lots of other beautiful blogs across the blogosphere! I'm also interested in the fact that you've posted your religious orientation right up front on the right hand banner. That's cool :) Anyway, I can't wait to have a look through your recipe archives. Thanks for the gorgeous photos... so mouthwatering!

  5. LOL, a whole package of cream cheese? I love the way you think for sure! Your quesadillas look fabulous! Hugs, Terra

  6. I made these quesadillas too and they turned out so great - yours looks delicious!

  7. Your quesadillas look wonderful, love that you made some spanish rice to go along with it. And ten other yummy recipes how wonderful, your blog looks so nice and super recipes.

  8. Oooh you have no idea what you just did. I was like I want to make that, and that, and oh that! Really I have a crazy love for all things Mexican themed. Your plating is beautiful on these quesadillas. Now I really need to make those mini taco pizzas!


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