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Prep time
20 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
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. —Dish off the Block
Test Kitchen Notes
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 Ryan
This recipe is shared in partnership with Kikkoman®.
—The Editors
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Ingredients
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FOR THE FILLING:
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1/2 pound
ground pork
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1/2 pound
shrimp, peeled and deveined
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2 tablespoons
Kikkoman® Teriyaki Marinade & Sauce
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2
cloves garlic
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1 tablespoon
ginger, roughly chopped
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2
scallions, roughly chopped
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1 tablespoon
Kikkoman® Sesame Oil
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1 teaspoon
kosher salt
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FOR THE QUESADILLAS:
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4
large tortillas
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1 cup
shredded mozzarella
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1/4 cup
Kikkoman® Sriracha Mayo
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FOR THE CUCUMBER SALAD:
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6
Persian cucumbers, smashed and chopped
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2 tablespoons
Kikkoman® Teriyaki Marinade & Sauce
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1 tablespoon
Kikkoman® Rice Vinegar
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1 tablespoon
Kikkoman® Sesame Oil
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1 tablespoon
Kikkoman® Kotteri Mirin
Directions
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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.
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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.
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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.
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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.
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