Recipe(tried): Shrimp Quesadillas with Mango Salsa

I love this recipe. The mango salsa is also excellent with shrimp or chicken breast fajitas, or as a garnish for a grilled steak.

SHRIMP QUESADILLAS WITH MANGO SALSA

1 lb medium shrimps cleaned and boiled
1 pkg of 6 inch round tortillas
1 green pepper sliced as for fajitas
1 red pepper, sliced as for fajitas
red onion sliced as for fajitas
2 tb olive oil
lb Monterey jack cheese shredded
tsp cayenne pepper or to taste
cup chopped cilantrillo
1 cup cheddar cheese shredded
PAM cooking spray

Preheat the oven to 450 F.
Heat the oil in skillet, add the onion and pepper slices. Cook until the vegetables are brilliant in color but still al dente. Chop the shrimps and add the Monterey Jack to it. Add to the shrimp mixture the cayenne and cilantrillo. Mix well. Spray half of the tortillas with the PAM. Lay them with the sprayed side down on a baking sheet. Add equal portions of the shrimp mixture and the already saut ed vegetables on top of the shrimps. Sprinkle with the shredded cheddar. Place the remaining tortilla on top and spray with cooking spray. Bake for 10 minutes or until golden in color. Remove from oven and allow to rest for an additional minute. Cut each tortilla in quarters and serve with Mango Salsa (recipe follows).

MANGO SALSA

2 cups ripe mango, peeled and finely diced
1 tomato, chopped finely
1 garlic clove, finely sliced and minced
red pimento, minced
3 tb fresh lime juice (the green ones that we call lemons)
cup chopped fresh cilantrillo
salt and pepper to taste

Combine all ingredients. Chill, covered for at least two hours before serving.