Ingredients and Methods
Stuffing
- 250g Minced Prawn meat
- 15ml lightly beaten egg white
- 25g anchoite paste
- 1 bunches Minced spring onion
- 2 cloves Minced garlic
- 1 Minced Jalapeno
- 1 bunch chopped coriander
- 1 bunches chopped oregano
- 100g Well-cooked quinoa
- 50g Crumbled salted ricotta
- 2 leeks finely chopped & lightly fried with butter & seasoning
- Salt to taste
- 100 ml of sunflower oil
- Pre purchased Tortillas
- Cocktail sticks
Chipotle Sauce
- 4 peppers from a tin of chipotle peppers in adobe sauce
- 250ml ml mayonnaise
- Zest & juice of 3 limes
- Salt to taste
Method
- Combine ingredients for the stuffing in a kitchen aid style blender
- Season well
- Lay out each tortilla brush the edges with beaten egg
- Place 1 spoon of mixture into each tortilla
- Fold over the tortilla to cover press down then secure with a cocktail sticks to ensure the edges stay sealed
- Repeat with the other tortillas
Chipotle Sauce Method
- Remove 4 peppers with some of the adobe sauce
- Place in a liquidizer with mayonnaise, lime juice & zest
- Season & blend to a smooth relish
To Serve
- Pre heat an oven to 200 degrees
- Heat 100ml of sunflower seed oil until hot & shimmering
- Place the quesadillas 2-3 at a time into the hot oil
- Fry on each side till crisp for 2 minutes, drain excess oil bake for 5 mins
Garnish with some of the sauce sprinkle with sunflower & sesame seeds and serve with chipotle sauce on the side.
Chef Paul Wilson
