With wedding season in full swing, there are going to be days where you need to recover. Try these queso filled tortillas, and nutrient (and vodka) packed Bloody Mary to get you kick started and back in the game!
Ingredients (Quesadillas – Makes 1 Serving)
- 2 mini Tortillas or soft corn Tacos.
- 1 Spring Onion
- 1 Cherry Tomato
- Handful Grated Cheese (preferably cheddar, but anything you have left will do)
- Handful Coriander
- Splash Hot Sauce (I like Cholua Chipotle for its smokey flavour)
Ingredients (Bloody Mary – Makes 1 Large Serving)
- 1/2 Pint Cranston Press Tomato Juice
- Pinch Creole Seasoning
- Pinch Celery Salt
- Pinch Black Pepper
- 1 Stick Celery
- 50ml Vodka (Optional)
- 12 Dashes Worcestershire sauce
- 6 Dashes Tabasco
- 3 Dashes Chipotle sauce (Such as Cholua)
- Handful Ice
- 1/2 Lemon (Juiced)
- 2 tsp Chilli Brine
Ingredients (Bloody Mary Elaborate Garnish)
- 4-8 Cooked King Prawns
- 1Tbsp Creole Seasoning
- 1/2 Lemon (Juiced)
- 4 Slices Pickled Jalapeños
The key to this is preparation. Everything needs to be cooked fast, and then eaten quickly.
First, grate a handful of cheese, enough to cover one tortilla. Finely slice a spring onion and chop some coriander and a cherry tomato. In a pan, lay 1 tortilla down. Cover with the cheese and onion, tomato and coriander and pour over hot sauce, to taste. Lay the other tortilla on top and set aside.
Take the prawns and slice them down the back, about 3/4 of the way through. This will make them butterfly out when cooked. Place the scored prawns in a bowl with Creole spice mix, lemon juice and a little pinch of coriander. Coat the prawns in the mix.
Place the quesadilla over a high heat. Heat up a pan for the prawns (these can be cooked after the quesadilla to save on washing up…). Keep an eye on the colour of the bottom tortilla and the whole thing when it goes golden and crispy. At this point, it is the perfect time to heat the prawns.
Place a pinch of creole seasoning, celery salt and pepper in a large glass, cocktail shaker or mason jar and fill to the brim with ice. Add the vodka (optional) over the ice, followed by the tomato juice, lemon, chilli brine and sauces. Mix well (or stir through if using a glass).
To prepare the garnish, take the hot prawns, and skewer them alternating with pickled jalapeños. Strain the Bloody Mary mix into a tall iced glass, rimmed with creole seasoning. Add a stick of celery, the skewer of prawns, and a finishing pinch of seasoning. Serve with the quesadillas and a paracetamol…
Supplier shoutout: Check out mmm…. Deli in Newcastle for a great choice of spices and the only place I know up north that stocks real soft tacos!