Chef Silvana Salcido is a baker’s daughter and has been feeding people her entire life. At Barrio Café in Phoenix, AZ, she takes inspiration from regional dishes from places like Oaxaca, the Yucatan and Baja California. She then uses French techniques to create some seriously bad-ass Mexican cuisine. Silvano, courtesy Tabasco®, shares with us her own interpretation on the classic quesadilla.
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QUESADILLA DE CAMARON BORRACHITO Serves: 4
Ingredients: 4 large shrimp, tail-on, frozen ½ tablespoon minced garlic, divided ½ lemon, juiced 4 tablespoons Tabasco® Green Jalapeño Pepper Sauce, divided 1 tablespoon shallots, minced ¼ cup margarita (1 shot tequila blanco, juice of one lime, juice of one orange) 1 sprig fresh thyme 2 tablespoons heavy cream 1 tablespoon cold butter Vegetable oil or olive oil 4 corn tortillas ¼ cup Oaxacan or Monterey Jack cheese, shredded ¼ cup goat cheese, crumbled Kosher salt & pepper, to taste Chopped cilantro for garnish, to taste