GRILLED SHRIMP AND PORK WONTON QUESADILLAS
Ingredients
The Pickled Cucumbers:
2 teaspoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons Kikkoman® Original Teriyaki Marinade and Sauce
1 tablespoon brown sugar, packed
1 teaspoon black and white sesame seeds
2 cups English cucumbers, chopped into ¼” pieces
The Quesadillas:
1 pound shrimp, peeled, deveined, and chopped into ¼ – ½” pieces
1 pound ground pork
6 garlic cloves, chopped
2 tablespoons fresh ginger root, minced
½ cup scallions, chopped
¼ cup cilantro, packed and rough chopped
2 tablespoons Kikkoman® Original Teriyaki Marinade and Sauce
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon salt
12, 8” flour tortillas (you can also use the smaller tortillas for apps)
4 tablespoons olive oil
The Garnish:
Kikkoman® Sriracha Mayo
¼ cup chopped scallions
1 teaspoon black and white sesame seeds
Instructions
To make the pickled cucumbers, combine all of the ingredients, except the cucumbers, in a small bowl and whisk, whisk, whisk! Add the cucumbers and toss to combine. Set aside while you make the quesadillas.
To make the quesadilla filling combine the chopped shrimp and pork in a large bowl and mix to combine with your hands. Add the garlic, ginger, scallions, cilantro, Kikkoman® teriyaki, vinegar, sesame oil, and salt to the bowl. Mix well with your hands until everything is well combined.
Divide the filling evenly between 6 of the tortillas and press it with your fingers to cover each tortilla in an even layer. The filling should be about ¼ – ½” thick on the tortillas. Press the other 6 tortillas on top of the filling on each. Brush the quesadillas on both sides with the olive oil.
Preheat your grill to 400 degrees. Place the quesadillas on the hot grill and close the lid. Cook for 3 minutes and turn them 180 degrees. Close the lid and cook for another 2-3 minutes until grill hatch marks form. Flip the quesadillas and do the same on the other side. Continue to cook, turning every 2 minutes until the filling is cooked through and reaches 145 degrees in the center.
Remove the quesadillas from the grill and cut into 4 wedges each. Drizzle the Kikkoman® sriracha mayo over the tops. Serve immediately garnished with the cucumbers and chopped scallions. DEVOUR!
These Grilled Pork and Shrimp Wonton Quesadillas are a fusion-style umami bomb in every bite thanks to the Kikkoman® Original Teriyaki Marinade and Sauce!! I made a spin on traditional wontons and served them up quesadilla-style (no fancy folding required)! I made a classic wonton filling from pork and shrimp with the Kikkoman® teriyaki, and other traditional Asian flavors like garlic, ginger, scallions, and sesame, BUT then I sandwiched the filling between two tortillas and grilled them until golden brown and toasty. I served them drizzled with Kikkoman® Sriracha mayo and served a fresh cucumber salad marinated in the Kikkoman®teriyaki sauce, rice vinegar, sesame oil, and brown sugar on the side! So yummy!! #umamibomb
You May Also Like...
Search Recipes
By Category
Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!
Search Recipes
By Spice
