Quesadilla Cubana Recipe
Baked handmade Bite Size soft cassava tortillas, creole shrimp, Manchego cheese
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Ingredients
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Cassava Tortillas (bite-size)
Creole Shrimp Filling
Cheese & Assembly
Method
Cassava Tortillas (bite-size)
- 1
Prepare cassava
Peel the cassava and roughly chop into 1–2 inch pieces. Use a box grater or food processor with a grating disk to grate the cassava finely.
- 2
Remove excess moisture
Place the grated cassava into a clean kitchen towel or cheesecloth. Squeeze firmly over a bowl to extract as much liquid as possible. Repeat until the liquid runs mostly clear. Reserve about 1/4 cup of the drained liquid if you want to use the starchy sediment for binding; otherwise discard the liquid and proceed.
- 3
Season and bind
Transfer the squeezed cassava to a bowl. Stir in 1 tsp salt and 1 tsp xanthan gum (or 1 tsp tapioca starch) to help bind the mixture. Add up to 2 tbsp of the reserved starchy liquid or plain water, a little at a time, until the mixture holds together when pressed but is not wet.
- 4
Form small discs
Preheat oven to 425°F (220°C). Line a baking sheet with parchment and brush lightly with 1 tbsp vegetable oil. Portion the cassava mixture into 24 small balls (about 1 tablespoon each). Place them on the sheet and flatten each into a 3–3.5 inch circle about 1/8–1/4 inch thick using the back of a small cup or your palm (use parchment to prevent sticking).
- 5
Bake
Brush the tops lightly with remaining 1 tbsp oil. Bake in the preheated oven for 10–12 minutes until edges begin to golden and the centers are set. Flip carefully and bake another 6–8 minutes until both sides are lightly golden and firm but still soft to the bite. Remove from oven and cool slightly on a rack. These should remain soft, not crisp, to function as bite-size soft tortillas.
Creole Shrimp Filling
- 6
- 7
- 8
Cook shrimp
Increase heat to medium-high and add the chopped shrimp to the pan. Cook, stirring, until shrimp are opaque and just cooked through, about 2–3 minutes. Remove shrimp and vegetables to a small bowl and set aside.
- 9
Build Creole flavor
In the same pan, add the tomato paste and cook 30 seconds to concentrate. Add the drained diced tomatoes, Creole seasoning, smoked paprika, oregano, hot sauce (if using), 1/4 tsp salt, and 1/4 tsp black pepper. Stir and simmer 1–2 minutes until the mixture darkens slightly.
- 10
Combine
Return the cooked shrimp and vegetables to the pan. Stir to coat evenly with the tomato-spice mixture. Add 1/2 tbsp lime juice and chopped parsley. Taste and adjust seasoning. Remove from heat and let cool slightly; filling should be moist but not soupy so it won't make the cassava tortillas soggy.
Cheese & Assembly
- 11
Assemble bite-size quesadillas
Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Place half of the baked cassava discs on the sheet. Sprinkle about 1/2 tsp grated Manchego onto each disc, then top with about 1 tablespoon of the creole shrimp mixture, and finish with another 1/2 tsp Manchego. Top with the remaining cassava discs and press gently to seal.
- 12
- 13
Finish and serve
Transfer to a serving platter. Garnish with chopped parsley and optional pickled red onions or a drizzle of Creole remoulade. Serve with lime wedges for squeezing. These are intended to be soft, bite-size quesadillas with melted Manchego and a creole shrimp bite inside.