Ingredients Weight Measure
Avocados, ripe 6-8 ea.
Red onion, minced 1 cup
Jalapeño, minced 2 Tbsp.
Cilantro, coarsely chopped 1/4 cup
Lime juice 3 Tbsp.
Salt 2 tsp.
Pepper 1 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Tomatoes, seeds removed, diced 1 cup


Ingredients Weight Measure
Shrimp, 16/20 count, peeled, deveined 2 lbs.
Garlic, chopped 2 tsp.
Parsley, chopped 2 Tbsp.
Salt 2 tsp.
Pepper 1 tsp.
TABASCO® brand Chipotle Pepper Sauce 1 tsp.
Mangoes, medium dice 3 cups
Scallions, thinly sliced 1/2 cup
Lime juice 2 Tbsp.
Monterey Jack cheese, divided 2-3 cups
Flour tortillas, 8" 20 ea.


  1. For the Guacamole, mash avocados until smooth. Add onions, jalapeños, cilantro and lime juice. Season to taste with salt, pepper and TABASCO® Green Jalapeño Pepper Sauce. Fold tomatoes into the guacamole and spoon into terra cotta cups.
  2. For the Quesadillas, marinate shrimp in chopped garlic, parsley, salt, pepper and TABASCO® Chipotle Pepper Sauce.
  3. Skewer shrimp onto bamboo skewers and grill over high heat until shrimp are cooked, approximately 4-5 minutes. Cut shrimp into 4-5 pieces, and toss with mangoes, scallions, lime juice and half of the Monterey Jack cheese. Season to taste with salt and pepper
  4. Heat griddle and cook tortillas in a little oil, just until they begin to brown on one side. Turn, and add shrimp mixture on the brown side of half of the tortillas. Top with remaining cheese and place another browned tortilla on top of cheese. Continue to cook until filling is hot and cheese melts.
  5. Cut into triangle pieces and arrange on plates. Sprinkle additional sliced scallions, tomatoes and diced mango over the top of quesadillas. Serve with guacamole.

Yield: 12 servings