Prawn & quinoa quesadillas with chipotle remoulade sauce

Prawn & quinoa quesadillas with chipotle remoulade sauce

Chris Middleton

Remoulade is a classic French sauce, which travels and adapts well. This version celebrates the smoky chocolatey flavours of the chipotle chilli in adobo sauce. These quesadillas are inspired by a street food tour of Mexico City where locals feast on deep-fried quesadillas de Cameron and refreshing seafood coctels. I have adapted the filling and incorporated boiled quinoa, fragrant herbs and salty cheese.


Quantity Ingredient
12 Tortilla dough, large homemade masa tortillas
or 12 store-bought tortillas
2 large eggs, lightly beaten
250ml sunflower oil for frying
1 avocado, sliced


Quantity Ingredient
210g peeled and deveined prawn meat
5 spring onions, finely chopped
3 large egg whites
1/2 small red onion, finely chopped
2 jalapenos, finely chopped
25g achiote paste, (see Latin Larder)
2 garlic cloves, finely chopped
100g cooked quinoa, (see Latin Larder)
75g salted ricotta, finely chopped
1 large handful oregano leaves, roughly chopped
large pinch ground cumin
large pinch salt

Chipotle remoulade sauce

Quantity Ingredient
250ml Aïoli
150ml Adobo sauce
2 limes, grated zest and juiced

Salad garnish

Quantity Ingredient
4 breakfast radishes, thinly sliced
1 large handful flat-leaf, parsley or oregano leaves
1 tablespoon sunflower seeds, toasted
2 teaspoons sesame seeds, toasted
3 tablespoons Latin vinaigrette


  1. For the filling, place the prawn meat, spring onion, egg whites, red onion, jalapeño, achiote paste and garlic in a food processor and blend to make a coarse paste. Transfer to a bowl and add the quinoa, ricotta and oregano and stir to combine. Season with the cumin and salt. Roll a small ball of the mixture, flatten slightly and shallow-fry in a little oil. Taste to check the flavours, texture and seasoning and adjust accordingly.
  2. To make the chipotle remoulade sauce, combine the aïoli, adobo sauce and lime zest and juice in a small bowl and mix to combine. Season with salt.
  3. To assemble, place the tortillas on a work surface (floured if using raw homemade tortillas) and brush the edges with the beaten egg. Place a large spoonful of filling in the centre of each, allowing enough room to fold the tortilla in half. Fold the tortillas to enclose the filling and press the edges to seal. Secure with toothpicks if using store-bought or precooked tortillas.
  4. Heat the oil in a large frying pan over medium–high heat. Shallow-fry the quesadillas in batches, for 2 minutes on each side, or until crisp and golden brown. Place on paper towel to drain. Cover and keep warm while you fry the remainder.
  5. To prepare the salad garnish, combine the radish, parsley and sunflower and sesame seeds in a small bowl. Lightly dress with vinaigrette and toss to coat.
  6. To serve, arrange the quesadillas on a serving platter. Top each quesadilla with a slice of avocado. Season the salad garnish with a pinch of salt, then arrange over the quesadillas. With gusto, in an artistic Jackson Pollock fashion, dress the quesadillas and serving platter with the chipotle sauce.
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