PRAWN and MANGO QUESADILLAS

DR. BONNIE HENRY WHISKY SAUCE PRAWN and MANGO QUESADILLAS RECIPE!

Prawns preferably local, spot prawns shelled
Dr Henry Gourmet Whisky Sauce
6 flour tortillas 6 inches
Chilli garlic sauce
1 avocado diced
1 mango chopped coarsely
Cilantro chopped coarsely
Monterey Jack Cheese – grated
small red onion chopped quite finely
1 tbls freshly squeezed lime juice

Mango Sauce:
Mango
Sour cream
Cilantro
Purée mango and sour cream and stir in fresh cilantro

Marinate prawns in Dr Henry Gourmet Whisky Sauce for 20 minutes

Grill room-temperature marinated prawns for 1 minute on each side. In a bowl, mix grilled prawns; fresh mango; cilantro; finely diced red onion; chilli garlic sauce and chopped avocado and mix with grated cheese.

Spread on 3 tortillas and top with another tortilla. Brush grill with vegetable oil and place tortilla on medium-high grill for one minute and shift tortilla to, achieve cross grill marks and then flip over.

Remove when crispy on both sides and slice into 6 pieces. Serve with a dollop of mango sauce on each piece of Quesadillas and garnish with cilantro.

Bon appetit!

Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier