Seafood Quesadilla

McCormick®
With this recipe, you will not only learn how to make fried quesadillas, but also how to make colored dough. Try these delicious quesadillas filled with white fish, octopus, and shrimp, perfect for Lent or for those craving weekends. Serve with McCormick® habanero mayonnaise, a delicious and spicy touch that perfectly complements the filling.
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Ingredients
6
Servings
  • McCormick® Habanero mayonnaise
  • 2 tablespoons olive oil, for the filling
  • 1/2 cups red onion, finely chopped for the filling
  • 3 cloves garlic, finely chopped for the filling
  • 2 cups tomato, in medium cubes for the filling
  • 1/2 cups green bell pepper, in medium cubes for the filling
  • 1 cup white fish, in medium cubes for the filling
  • 1 cup shrimp, cleaned and chopped for the filling
  • 1 cup octopus, precooked and chopped for the filling
  • 1 cup cilantro, finely chopped for the filling
  • 1/2 cups epazote, for the green tortilla
  • 1 teaspoon garlic powder, for the green tortilla
  • salt, for the green tortilla
  • 1/4 cups water, for the green tortilla
  • 4 guajillo chiles, for the red tortilla
  • 2 árbol chiles, for the red tortilla
  • salt, for the red tortilla
  • 1/4 cups water, for the red tortilla
  • 1/4 cups chickpeas, cooked for the orange tortilla
  • 1 1/2 cups zucchini blossoms, for the orange tortilla
  • salt, for the orange tortilla
  • 1/4 cups water, for the orange tortilla
  • 2 kilos masa dough
  • vegetable oil, for frying
  • red cabbage, finely chopped, for garnish
  • avocado, for garnish
  • lime, for garnish
Preparation
25 mins
30 mins
Low
  • In a small saucepan with hot olive oil, sauté the onion with the garlic, add the tomato and bell pepper, incorporate the fish, shrimp, and octopus. Season with cilantro, salt, and pepper; cover and cook on low heat for 10 minutes. Let it cool.
  • To make the colored tortillas, blend the ingredients for each color separately until you get a homogeneous mixture. Set aside.
  • Divide the corn dough into three containers. On each dough, place the mixtures gradually and knead until a bright color is achieved. Form a ball of approximately 30 grams and flatten it with a press, cook on a griddle until it puffs up, and keep warm in a tortilla warmer.
  • Form the quesadillas, making sure the filling does not spill out by using wooden toothpicks. Fry in hot vegetable oil over low heat for a few minutes and drain on paper towels.
  • Remove the toothpicks from the quesadilla, open them and fill with McCormick® habanero mayonnaise and avocado to taste. Serve with lime.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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