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Seafood Quesadilla

25 mins
30 mins
Low
203
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With this recipe you will not only discover how to make fried quesadillas, but we will also teach you how to make colored dough. Try these delicious quesadillas stuffed with white fish, octopus and shrimp perfect for Lent or for those craving weekends. Accompany them with mayonnaise with McCormick® Havana, a delicious and spicy touch that blends perfectly with the filling.
Learn more about McCormick®

Ingredients

6 portions
  • enough 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 filling
  • 2 cups tomtato, in medium cubes for filling
  • 1/2 cups green bell pepper, in medium cubes for filling
  • 1 cup White fish, in medium cubes for filling
  • 1 cup shrimp, clean and chopped for stuffing
  • 1 cup octopus, precooked and chopped for filling
  • 1 cup coriander, finely chopped for filling
  • 1/2 cups epazote, for the green tortilla
  • 1 teaspoon garlic powder, for the green tortilla
  • to taste salt, for the green tortilla
  • 1/4 cups Water, for the green tortilla
  • 4 guajillo chilies, for the red tortilla
  • 2 chile de árbol peppers, for the red tortilla
  • to taste salt, for the red tortilla
  • 1/4 cups Water, for the red tortilla
  • 1/4 cups chickpea, cooked for orange tortilla
  • 1 1/2 cups squash blossom, for the orange tortilla
  • to taste salt, for the orange tortilla
  • 1/4 cups Water, for the orange tortilla
  • 2 kilos corn dough
  • enough vegetal oil, to fry
  • enough purple cabbage, finely chopped, to accompany
  • enough avocado, To accompany
  • enough lemon, To accompany

Preparation

In a cacerolita with hot olive oil, add the onion with the garlic, add the tomato and the sweet pepper, add the fish, the shrimp and the octopus. Season with coriander, salt and pepper; Cover and simmer for 10 minutes. Cool
To make the colored tortillas, blend the ingredients of each color separately, until a homogeneous mixture is obtained. Reservation.
Divide the corn dough into three containers. On each dough place the mixtures little by little and knead until you get a bright color. Form a ball of approximately 30 grams and flatten it with a press, cook on a griddle until it inflates and reserve hot in a tortilla.
Shape the quesadillas, make sure that the filling can not come out supported by wooden sticks. Fry in hot vegetable oil over low heat for a few minutes and drain on absorbent paper.
Remove the quesadilla sticks, open them and fill them with cabbage, mayonnaise with McCormick® habanero and avocado to taste. Serve with lemon.

PRESENTATION

Open the quesadillas, place cabbage, mayonnaise with McCormick® habanero, lemon and avocado to taste.

TIPS

Buy the precooked octopus, it is a simple and quick way to cook it, as well as being cheaper.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Ellys Aranda
07/04/2020 16:43:57
Muy rico y todo pero ¿Y el queso de la quesadilla ??? :/

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