Shrimp Quesadillas

These are really easy and YUMMY! I actually changed them tonight and made a combination shrimp/chicken quesadillas.

2 tbsp. olive oil

1 large sweet red pepper and 1 yellow pepper or 1 cup salsa

1/8 tsp. salt

1 large onion

3/4 lb. salad shrimp (deveined and peeled)

2 cloves garlic

2 limes

2 tsp. chili powder

1 pkg. corn tortillas or fajita-size flour tortillas

1/2 cup sour cream

1 1/4 cups shredded Mexican cheese

1 large ripe mango (peeled)

1 can cooked chicken if using both

1. Heat 1 tbsp. of the olive oil in a large nonstick skillet over medium heat. Add peppers, onion and salt. Cook for 15-20 minutes, stirring occasionally. (Skip this step if using salsa)

2. Meanwhile, place shrimp (and chicken if using both) in a resealable bag. Add garlic, remaining olive oil, juice of 1/2 lime and chili powder. Shake bag and marinate for 15 minutes while peppers are cooking.

3. If using mango salsa, puree mango with juice from 1 lime in food processor. We like these with regular salso too.

4. In skillet, with 1 tbsp. olive oil cook shrimp mixture with pepper mixture or salsa(about 10-15 minutes).

5. Wipe out skillet and spray with nonstick cooking spray. Top a tortilla (we prefer the corn but both are good) with the shrimp/peper/salsa mixture. Sprinkle with grated cheese (we also add sliced black olives). Place another tortilla on top and brown in skillet 1 to 2 minutes per side until lightly browned. Serve with sour cream , remaining lime juice, and mango salsa.