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
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
- In a medium bowl, combine 1 ½ teaspoons garlic, pinch of ground black pepper, fresh lemon juice, shrimp and 2 tablespoons Tabasco Green Pepper Sauce.
- Toss well; refrigerate for 4 hours.
- Grill shrimp until pink, approximately 2 minutes each side.
- In a heated sauté pan, add shallots and sauté until translucent; add remaining garlic and continue to sauté until garlic begins to brown.
Note: Avoid browning the garlic and shallots.
- Add margarita mixture, remaining 2 tablespoons of Tabasco Green Pepper Sauce and sprig of thyme; reduce at medium heat until liquid is almost gone.
- Once margarita liquid has been reduced, add heavy cream; lower heat and allow cream to reduce by half; season with salt and pepper to taste.
- Remove from heat and add cold pat of butter, swirling until butter has incorporated into the sauce.
- Place tortillas in large lightly-oiled and heated sauté pan; top with both cheeses.
- Once cheese has melted, top each with one grilled shrimp and margarita-cream reduction.
- Garnish with cilantro or pico de gallo.
Recipe courtesy Tabasco®