“One year for my birthday I stopped by Dos Coyotes after work treat myself. In addition to my regular Yolo Mango Burrito, I splurged on their Shrimp & Pineapple Quesadilla which was served with a Chipotle Cream Sauce. This recipe, while not quite the same, is inspired by that meal.” – April Ferre
Shrimp & Pineapple Quesadilla
Ingredients
For the Shrimp:
- Shrimp Shelled & Deveined
- Smoky Mexican Marinade
For the Pineapple Mixture:
- Onion Chopped
- Red Bell Pepper Diced
- Fresh Pineapple Diced & Drained
To Assemble:
- Butter
- Tortillas
- Jack or Colby Jack Cheese Shredded
For Serving:
- Chipotle Cream Sauce
- Avocado-Pineapple Salsa
For the Avocado-Pineapple Salsa:
- Avocado Diced
- Fresh Pineapple Diced
- Cilantro Chopped
- Fresh Lime Juice
Instructions
- Marinate shrimp in Smoky Mexican Marinade for at least 30 minutes or overnight.
- Sauté shrimp in a little of the marinade until cooked through. Remove to a bowl.
- Depending on the size of your shrimp, you can slice cooked shrimp lengthwise so that they are thinner and fit better in the quesadilla.
- In the remaining marinade, sauté onion and red bell pepper. Remove to the bowl with the shrimp. Toss in pineapple.
- In a fry pan over medium heat, melt butter. Place tortilla in the fry pan and top one side with shredded cheese and shrimp mixture. Fold other side of tortilla on top and fry each side until golden brown and cheese is melted.
- Serve with a side of avocado-pineapple salsa and Chipotle Cream Sauce.
2024 Original Recipe – April Ferre
