Pork & Shrimp Grilled Quesadillas with Cucumber Salad
Dish off the Block
Photo by Mark Weinberg
- Serves
- 4
- Prep Time
- 20 Minutes
- Cook Time
- 25 Minutes
Pamela Gelsomini’s recipe is a finalist in our Kikkoman x Food52 Tournament of Teriyaki contest! These Pork and Shrimp Grilled Quesadillas are a fusion-style umami bomb in every bite! I made a spin on a traditional wonton filling and served them up quesadilla-style (no fancy folding required)! The filling—a mix of ground pork and shrimp with Kikkoman® Teriyaki Marinade & Sauce, and other traditional Asian flavors like garlic, ginger, scallions, and sesame—is sandwiched between two tortillas and grilled until golden brown and toasty. Serve these drizzled with Kikkoman® Sriracha mayo and a fresh cucumber salad marinated in the Kikkoman® Teriyaki Marinade & Sauce, rice vinegar, sesame oil, and brown sugar on the side.
Ingredients
- FOR THE FILLING:
- 1/2 pound ground pork
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoon Kikkoman® Teriyaki Marinade & Sauce
- 2 cloves garlic
- 1 tablespoon ginger, roughly chopped
- 2 scallions, roughly chopped
- 1 tablespoon Kikkoman® Sesame Oil
- 1 teaspoon kosher salt
- FOR THE QUESADILLAS:
- 4 large tortillas
- 1 cup shredded mozzarella
- 1/4 cup Kikkoman® Sriracha Mayo
- FOR THE CUCUMBER SALAD:
- 6 Persian cucumbers, smashed and chopped
- 2 tablespoon Kikkoman® Teriyaki Marinade & Sauce
- 1 tablespoon Kikkoman® Rice Vinegar
- 1 tablespoon Kikkoman® Sesame Oil
- 1 tablespoon Kikkoman® Kotteri Mirin
Featured Video
Grilling a quesadilla is a great way to add an extra layer of flavor, but this recipe can totally be made in a regular pan as well. Make sure to dip into some Kikkoman® Sriracha Mayo in every bite. —Gemmarosa RyanThis recipe is shared in partnership with Kikkoman®.
Directions
- Step 1
Prepare the filling: In a food processor, combine the shrimp, ground pork, Kikkoman® Teriyaki Marinade and Sauce, garlic, ginger, scallions, and sesame oil. Pulse until combined, not fully smooth so that you still have small chunks of shrimp.
- Step 2
Assemble and grill the quesadillas: Spread a thin layer of the shrimp and pork filling on one tortilla. Sprinkle it with shredded cheese. Top with another tortilla to form a sandwich. Heat a skillet or grill pan over medium heat. Place the tortilla sandwich in the pan and cook for around 4-6 minutes per side, or until the internal temperature is 145°F and the tortillas are golden brown and crispy. Repeat with remaining tortillas and filling.
- Step 3
Prepare the cucumber salad: In a bowl, combine the cucumber slices with Kikkoman® Teriyaki Marinade & Sauce, rice vinegar, sesame oil, and brown sugar. Toss until well coated. Let marinate for at least 10 minutes.
- Step 4
To serve: Slice the quesadillas into wedges and drizzle with Kikkoman® Sriracha Mayo or your homemade version. Serve with the fresh cucumber salad on the side.