Seafood Quesadilla

McCormick®
You will not only find out how to prepare deep-fried quesadillas with this recipe, but you will also learn how to prepare colorful masa dough. Try these delicious seafood quesadillas stuffed with white fish, octopus, and shrimp perfect for Lent season or for those weekend cravings. Garnish seafood quesadillas with McCormick® low-fat Habanero chile mayonnaise, a yummy and spicy touch that matches perfectly with the quesadillas stuffing.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • McCormick® Habanero mayonnaise
  • 2 tablespoons olive oil, for the quesadilla stuffing
  • 1/2 cups red onion, finely chopped, for the quesadilla stuffing
  • 3 cloves garlic, finely chopped, for the quesadilla stuffing
  • 2 cups tomato, cut into medium-sized cubes, for the quesadilla stuffing
  • 1/2 cups green bell pepper, cut into medium-sized cubes, for the quesadilla stuffing
  • 1 cup white fish, cut into medium-sized cubes, for the quesadilla stuffing
  • 1 cup shrimp, cleaned and chopped, for the quesadilla stuffing
  • 1 cup octopus, precooked and chopped, for the quesadilla stuffing
  • 1 cup cilantro, finely chopped, for the quesadilla stuffing
  • 1/2 cups epazote, for the green tortillas
  • 1 teaspoon garlic powder, for the green tortillas
  • salt, for the green tortillas
  • 1/4 cups water, for the green tortillas
  • 4 guajillo chiles, for the red tortillas
  • 2 árbol chiles, for the red tortillas
  • salt, for the red tortillas
  • 1/4 cups water, for the red tortillas
  • 1/4 cups chickpeas, cooked, for the orange tortillas
  • 1 1/2 cups zucchini blossoms, for the orange tortillas
  • salt, for the orange tortillas
  • 1/4 cups water, for the orange tortillas
  • 2 kilos masa dough
  • vegetable oil, for frying
  • red cabbage, finely chopped, for garnish
  • avocado, for garnish
  • lime, for serving
Preparation
25 mins
30 mins
Low
  • In a small saucepan, heat olive oil and sweat onion and garlic. Add tomato, green bell pepper, white fish, shrimp, and octopus. Season with cilantro, salt, and pepper. Cover and cook over low heat for 10 minutes. Let cool.
  • For the colorful tortillas: For each color, combine the ingredients in a blender and blend until smooth. Set aside.
  • Divide masa dough into three bowls. Pour green mixture little by little into a bowl. Pour red mixture little by little into a second bowl. Pour orange mixture little by little into a third bowl. Knead each masa dough until completely incorporated. Form a 1-ounce masa dough ball and flatten with a tortilla press. Cook on a griddle until tortillas puff up. Set aside warm in a tortillero (tortilla warmer).
  • Fold tortillas in half and add seafood stuffing. Secure with wooden toothpicks to prevent any leaks. Deep-fry quesadillas in hot vegetable oil over low heat for a few minutes. Drain on a paper towel-lined plate.
  • Remove toothpicks, open quesadillas, and garnish with McCormick® low-fat Habanero chile mayonnaise and avocado. Serve seafood quesadillas with lime.

Nutritional Information

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