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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