Cantina’s Jorge Castro cooks big flavors in small space.

By Jan Walsh

Photography by Beau Gustafson

Since Cantina opened the Shrimp Quesadillas have been a favorite dish. And today in “The Miracle Kitchen” here at Cantina, we learn the secrets that make them so good. And one of the secrets is the kitchen itself—where so many cooks create so much greatness in a small space.

Shrimp Quesadillas Ingredients:
2 6-inch corn tortillas
6 Ounces of shrimp for quesadillas
4 Ounces of Pico de Gallo
1 Tablespoon garlic
4 Ounces of Chihuahua cheese to melt
3 Ounces of black bean, bell Peppers (red, green, yellow) and corn
1 Ounce of Mexican cream
1 Ounce of shredded queso fresco
1 Ounce of finely chopped cilantro
Shrimp Quesadillas Procedure:
Sautee the pico de gallo, garlic and shrimp until shrimp is cooked. Place tortillas on griddle. Fill each tortilla with shrimp mixture and two ounces of Chihuahua cheese on each. Fold over the tortilla. Heat the quesadillas on the griddle for two minutes and flip. Heat for two minutes on other side. While warming the tortillas, also warm separately on the griddle a mix of the black beans, bell peppers and corn. Plate the beans, peppers and corn. Place the quesadilla on top. Finish with Mexican cream, queso fresco and cilantro, in this order. Serves Two.

Published, B-Metro magazine, June 2013