Blackened Gulf Shrimp Quesadillas

RALPH BRENNAN RESTAURANT GROUP
32Ingredients
105Minutes

Ingredients

US|METRIC
  • 2 large flour tortillas
  • 2 whole tomatoes (small dice)
  • 1/2 red onion (a whole, minced)
  • 1 teaspoon lime juice
  • 1/3 cup fresh cilantro (chopped fine)
  • 1 pinch salt (and pepper)
  • 2 avocados (large, mashed)
  • 1/2 lime (juiced)
  • 1/2 medium tomato (small dice)
  • 2 tablespoons red onion (minced)
  • 1 tablespoon jalapeño (minced)
  • salt
  • pepper
  • 1 cup sour cream
  • 2/3 cup bbq sauce (Chipotle, see recipe)
  • 1 pinch cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon honey
  • 1 teaspoon sugar
  • 2 chipotle peppers (dried)
  • 1 can tomatoes (whole, puréed, 28 ounce can)
  • 1 can tomato paste (6 ounce can)
  • 1/4 can cane syrup (Steen’s, 12 ounce can)
  • 1 yellow onion (diced)
  • 3 garlic cloves (smashed)
  • 3/4 teaspoon paprika
  • 1/2 tablespoon kosher salt
  • 1 pinch freshly ground black pepper
  • 1/4 cup cider vinegar (apple-)
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 tablespoon canola oil
  • 1/8 cup Dijon mustard
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