Grilling a quesadilla is a great way to add an extra layer of flavor, but this recipe can totally be made in a regular pan as well. Make sure to dip into some Kikkoman® Sriracha Mayo in every bite.

Ingredients

• 1/2 pound ground pork
• 1/2 pound shrimp, peeled and deveined
• 2 tablespoons kikkoman® teriyaki marinade & sauce
• 2 cloves garlic
• 1 tablespoon ginger, roughly chopped
• 2 scallions, roughly chopped
• 1 tablespoon kikkoman® sesame oil
• 1 teaspoon kosher salt
• for the quesadillas:
• 4 large tortillas
• 1 cup shredded mozzarella
• 1/4 cup kikkoman® sriracha mayo
• 6 persian cucumbers, smashed and chopped
• 2 tablespoons kikkoman® teriyaki marinade & sauce
• 1 tablespoon kikkoman® rice vinegar
• 1 tablespoon kikkoman® sesame oil
• 1 tablespoon kikkoman® kotteri mirin

Directions

1. Prepare the filling: In a food processor, combine the shrimp, ground pork, Kikkoman® Teriyaki Marinade and Sauce, garlic, ginger, scallions, and sesame oil. Pulse until combined, not fully smooth so that you still have small chunks of shrimp.
2. Assemble and grill the quesadillas: Spread a thin layer of the shrimp and pork filling on one tortilla. Sprinkle it with shredded cheese. Top with another tortilla to form a sandwich. Heat a skillet or grill pan over medium heat. Place the tortilla sandwich in the pan and cook for around 4-6 minutes per side, or until the internal temperature is 145°F and the tortillas are golden brown and crispy. Repeat with remaining tortillas and filling.
3. Prepare the cucumber salad: In a bowl, combine the cucumber slices with Kikkoman® Teriyaki Marinade & Sauce, rice vinegar, sesame oil, and brown sugar. Toss until well coated. Let marinate for at least 10 minutes.
4. To serve: Slice the quesadillas into wedges and drizzle with Kikkoman® Sriracha Mayo or your homemade version. Serve with the fresh cucumber salad on the side.