Cancun Especial Recipe
One cheese and shrimp quesadilla, one crab and shrimp enchilada. Garnished with lettuce, tomato and sour cream.
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Ingredients
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Quesadilla (cheese & shrimp)
Enchilada (crab & shrimp) and sauce
Garnish & finishing
Method
Quesadilla (cheese & shrimp)
- 1
Prepare shrimp
Pat shrimp dry. In a medium bowl toss shrimp with lime juice, minced garlic, ground cumin, 0.5 tsp salt and 0.25 tsp black pepper. Let sit 5 minutes while you heat the pan.
- 2
- 3
Assemble quesadillas
Wipe the skillet clean and reduce heat to medium. Melt 1 tbs butter. Place one flour tortilla in the skillet, sprinkle half the shredded Mexican blend evenly over the tortilla, distribute half the cooked shrimp over the cheese, then top with remaining cheese and place second tortilla on top (or fold if using one tortilla).
- 4
Cook quesadillas
Cook 2–3 minutes per side until golden brown and cheese is melted, pressing down gently with a spatula. Transfer to a cutting board and let rest 1 minute, then cut into wedges. Repeat with remaining tortillas, cheese and shrimp.
Enchilada (crab & shrimp) and sauce
- 5
- 6
Prepare filling
In a bowl combine flaked crab meat, chopped shrimp, 2 oz softened cream cheese, 2 tbs sour cream, 1 tbs chopped cilantro, 0.25 tsp salt and 0.125 tsp black pepper. Mix gently until evenly combined. Stir in about 2 tablespoons shredded Monterey Jack to help bind (reserve remaining cheese for topping).
- 7
Make enchilada-style cream sauce
In a small saucepan over medium heat melt 1 tbs butter. Whisk in 1 tsp flour and cook 30 seconds to 1 minute. Slowly whisk in 1/2 cup milk until smooth. Bring to a gentle simmer, stirring, until slightly thickened (2–3 minutes). Remove from heat and whisk in 1 tsp lime juice, 0.25 tsp salt, 0.25 tsp black pepper and 0.125 tsp cayenne (optional). Taste and adjust seasoning.
- 8
Assemble enchiladas
Place about 1/4 of the crab-shrimp filling down the center of each softened tortilla and roll tightly seam-side down into a shallow baking dish greased lightly with butter or oil. Repeat with remaining tortillas and filling.
- 9
Top and bake
Pour the cream sauce evenly over the rolled enchiladas and sprinkle the remaining shredded Monterey Jack cheese on top. Bake in a preheated oven at 375°F (190°C) for 10–12 minutes until cheese is melted and sauce is bubbly. If you prefer a lightly browned top, broil 1–2 minutes watching carefully.
Garnish & finishing
- 10
Prepare garnishes
Toss shredded lettuce with a pinch (about 0.25 tsp) of salt. Dice tomato and keep cilantro leaves ready. Spoon 3 tbs sour cream into a small bowl and stir briefly to loosen.
- 11
Plate Cancun Especial
Place one shrimp & cheese quesadilla wedge portion and two enchiladas on each plate (or as menu describes: one whole quesadilla and one enchilada if plating individually). Spoon any extra sauce from the baking dish over the enchiladas. Garnish with shredded lettuce to one side, sprinkle diced tomato over lettuce and enchiladas, add a dollop of sour cream, and scatter cilantro leaves on top. Serve immediately.