Edible Insects Recipe: Quesadilla con Chapulines
May 3, 2020
May contain affiliate links.
Quesadillas are just about the easiest thing to make delicious. Warm, melted cheese, a corn tortilla, and all the fixings you can find, are all you need. This recipe includes chapulines (grasshoppers) from Merci Mercado—try their adobo or chipotle flavors, for extra bite.
Total: 15 mins; Serves 2
- 2 corn tortillas
- Vegetable oil; for frying
- Meltable cheese; muenster or white cheddar
- Red onions; pickled
- Clover sprouts; to garnish
- 8 g Merci Mercado chapulines, chipotle or adobo recipe
1. If you have soft tortillas, you will need to bake and fry them to make them nice and crispy. First, dry out your tortillas by heating them, on a baking sheet and in the oven, at 300°F/150°C for 8-10 minutes. Next, pour oil in a frying pan, just enough to cover the tortillas. Heat the oil over medium, and when the oil is nice and hot, fry each tortilla for about 30 seconds, or until crispy.
2. When the shell is nearly crispy enough, cover with a generous helping of cheese.Turn up heat, and cook until the cheese is melted, covering if necessary.
3. Remove quesadilla from heat, and cover with onions, greens, and chapulines, while cheese is still hot and gooey. Serve immediately.
This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!