A mainstay of Mexico’s street-side stands, quesadillas make a simple snack. “Queso,” the Spanish word for cheese, is essential but other ingredients vary from region to region.
Ingredients
Quesdillas
2 T olive oil
1/3 lb peeled prawns, butterflied
1/3 lb bay scallops
1 clove garlic, minced (approx 1 T)
1/4 t cumin, ground
1/2 t chili powder
1/2 t chipotle pepper, minced (or use jalapeño and a dash of hot sauce)
1/2 red onion, julienned
1/2 each red and yellow bell pepper, julienned
1/4 lb Dungeness crabmeat
4, 10” flour tortillas
1/4 lb cream cheese (4 oz), optional
1/3 lb each cheddar and pepperjack cheeses, shredded
Citrus Salsa
2 Roma tomatoes, diced
1 jalapeño, minced
1/2 sm red onion, diced fine
1/4 c cilantro, chopped
1/4 c orange juice
1 t cumin, ground
1 t garlic, minced
1/3 c pineapple, chopped
1/2 yellow bell pepper, diced
1 T olive oil
2 T lime juice
salt and pepper to taste
Steps
Quesadillas
Sauté prawns and scallops in olive oil over med heat in lrg skillet or sauté pan for 2 min. Add garlic, spices, chili, peppers and onions. Sauté 2 min more until vegetables are crisp-tender. Add crab and toss to warm through. Remove from heat, season with salt and pepper and reserve.
Spread a quarter of the cream cheese on each tortilla and divide cheeses among them. Divide seafood mixture among tortillas and fold each in half. Rub outside of each tortilla very lightly with olive oil and pan sear, or grill over med heat until golden brown and heated through (or bake in the oven on a sheet pan for 5 min per side at 400° until hot). Squeeze lime over quesadillas and serve immediately with citrus salsa and cilantro.
Citrus Salsa
Combine all ingredients and serve with quesadillas.
