Recipe courtesy of Emeril Lagasse and FoodNetwork.com

Ingredients

For the Salsa

• 2 cups small diced cantaloupe
• 1 pint fresh blackberries, washed and hulled
• 2 cups small diced peaches
• 1 cup small diced red onions
• 1 large fresh jalapeno, seeded and cut into small dice
• 1/4 cup loosely packed chopped fresh cilantro leaves
• Salt
• Freshly ground black pepper
• 6 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil

For the Quesadillas

• 2 tablespoons olive oil
• 1 cup chopped yellow onions
• Salt
• Freshly ground black pepper
• 1 teaspoon chopped garlic
• 1 pound rock shrimp
• 1 medium avocado, peeled and small diced
• 1/2 cup scallions, sliced thinly on a bias
• 4 ounces Monterey Jack, grated
• 4 ounces sharp cheddar, grated
• 12 large flour tortillas
• 1/2 cup vegetable oil
• 1 cup sour cream
• 1 tablespoon finely chopped fresh parsley leaves

Directions

Combine the fruit, onions, jalapeno, and cilantro in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Set aside.

In a saute pan, heat the oil over medium heat. Add the onions. Season with salt and pepper. Saute for 2 minutes.

Add the garlic and shrimp. Season with salt and pepper. Continue to saute for 2 to 3 minutes, or until the shrimp turn bright pink. Remove from the heat and cool completely.

In a mixing bowl, combine the shrimp, avocado, scallions, and cheese. Season with salt and pepper. Mix well. Spoon the mixture evenly over half of the tortilla. Fold the remaining half over, forming a half-moon shape. Heat a large griddle over medium heat. Lightly brush both sides of the tortilla with the oil. When the griddle is hot, cook the quesadillas for 2 to 3 minutes on each side or until crispy and the cheese is melted. Remove from the heat and cool slightly. Slice each quesadilla into thirds. Serve with the fruit salsa and a dollop of the sour cream. Garnish with parsley