RECIPE DETAILS

In a large bowl, whisk together 1 T. olive oil, Todd's Dirt, Worcestershire sauce and lime juice. Add shrimp and toss to coat with spice marinade.

Heat a large skillet or grill pan over medium high heat. Add 1 T. olive oil. Quickly saute shrimp, about 3 minutes on each side. Remove from pan and set aside.

To the same pan, add more oil if necessary. Saute onion, sliced chilis and jalapenos for about 3 minutes, until tender. Remove from pan and set aside. Combine onions and peppers with the shredded cheese, mango and chopped cilantro.

To Assemble: Spread tortillas out on a work surface. Cover half of the tortilla with the onion-cheese mixture. Top with 3 shrimp, then fold the unfilled half over the filled half and press to keep the filling inside the tortillas. Place on a sheet pan sprayed with non-stick cooking spray. Repeat with the other tortillas until all of the filling is used. At this point, quesadillas can be covered and refrigerated until ready to bake in the oven.

To Cook: Heat oven to 425°. Spray surface of quesadillas with cooking spray to enhance even browning. Bake for 8-10 minutes until cheese is melted and surface is evenly browned.