Shrimp Quesadillas with Rocoto Pepper Mayo
Inside these golden, griddled tortillas, you’ll find a melty blend of Monterey Jack and mozzarella, wrapped around a juicy shrimp and veggie filling. The shrimp are chopped and sautéed with garlic and a trio of bell peppers—red, green, and yellow—then finished with a hit of adobo spice. On the side, a rocoto mayo brings creamy heat from Peru’s famously punchy chili, while chimichurri offers a bright, herby contrast.
Nutritional facts
Protein
41g
Carbs
43g
Calories
910
Fat
64g
Ingredients
Monterrey-Jack Cheese, Lemon Pepper, Rocotto Chili Paste, Adobo Spice, Flour Tortilla, Canola and Olive Oil Blend, Yellow Bell Pepper, Butter, Red Onion, Garlic Powder, Shrimp, Black Pepper, Cilantro, Capers, Garlic, Mozzarella Cheese, Oregano, Kosher Salt, Mayonnaise, Lime Juice, Lime, Lemon Juice, Green Bell Pepper, Crushed Red Pepper, Red Bell Pepper, Italian Parsley
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About Silvio Rodriguez
As Executive Chef & Founder of SR Concepts & Hospitality Born in Salta, Argentina, a region where traditional cuisine is deeply rooted in the culture, Silvio Rodríguez discovered his passion for cooking at a young age. Inspired by the shows of Francis Mallmann, he mastered the fundamentals of open-fire cooking, a technique that has become his signature style. Trained in culinary arts, Silvio specialized in restaurant management and administration, earning a master’s degree in gastronomic management. His career led him to Miami, where he played a key role in launching several high-profile restaurants for major investment groups. Today, he is the executive chef of Muchaaachos, his own catering service, where he blends tradition and innovation in every dish. He also leads SR Concepts & Hospitality, his hospitality consulting company, where he develops and advises on groundbreaking culinary concepts. With his mastery of fire and a sharp entrepreneurial vision, Silvio Rodríguez continues to shape the fire-cooking scene in Miami.
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