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Quesadillas, Bahamian Style

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I try to meet up with my friend Ben at least once a year somewhere fun since we live so far away from each other. Five years ago we spent an idyllic Christmas on Harbour Island and finally decided to return after some misguided attempts by me at winter sports. By misguided I mean that my idea of sports is an energetic game of Ping Pong. I hadn’t skied since my teens and was more than a little terrified but having based my hotel research more on food than quality of slopes, I felt reassured that even if I broke my leg on the first day, at least I would eat well for the rest of the vacation.

 

Coming from a long line of sun worshippers though, the call of the winter sun was just too strong so a few weeks ago, after what seemed like a brutal winter, we returned to the pink sands and clear blue waters of The Bahamas. Top on my list of reasons to return to Harbour Island were the Lobster Quesadillas at Sip Sip. It’s rare that after 5 years of craving a particular food, the reality lives up to the memory. In this case, they were actually better than I remembered! There’s something very comforting about returning to a place you’ve been before and knowing the lay of the land, even bumping into some locals that we had made friends with on our last visit as well as making new ones. It was a perfect vacation.

 

On my return to New York, with the snow falling outside, I tried to recreate those Quesadillas in the hope that they would transport me back to the slow bliss of Island life. It was a little hard to replace the grey sleet falling outside with the bright glare coming off the Caribbean Sea so I actually closed my eyes on the first bite and imagined that the cars outside my window were the waves lapping the shore. It almost worked until a siren came roaring down my street and rudely brought me back to reality.

 

So here are a few photos from Briland (as we learnt to call it) as well as my slightly more economical version of Sip Sip’s famous Quesadilla.

 

 The Landing Hotel

The Pigly Wigly where we stocked up on snacks for our sundowners!

Sunset from our balcony at The Landing.

One of the many art galleries on Harbour Island.

The View from the infamous Sip Sip.

Without a shadow of a doubt, the best photo of me ever taken. Thanks Ben!

Sip Sip's board promoting the crown jewels.

 

The original Lobster Quesadilla (almost) big enough for two.


Shrimp Quesadilla

Serves 1-2


Quesadilla

Ingredients

½ lb cooked shrimp
2 flour tortillas
½ cup of grated Jack cheese
½ cup of grated sharp cheddar cheese
Small bunch of scallions finely chopped
1 yellow pepper finely diced
1 red pepper finely diced

 

Chipotle Lime Crema 

Ingredients
1/3 cup of sour cream
1 teaspoon of chipotle sauce
1 generous squeeze of lime juice

Method

1. In a large non stick frying pan heat a little butter or olive oil on a medium flame.
2. Place one tortilla in the pan and cover with shrimp, grated cheese and the white part of the spring onions.
3. Place the second tortilla on top of the cheese and shrimp.
4. Leave for a few minutes until the bottom tortilla has started to brown.
5. Using 2 spatulas, flip the quesadilla and brown the other side.
6. Transfer onto a cutting board and cut into 4 wedges.
7. Once on a plate, garnish with the diced peppers and green portion of the spring onions.
8. Mix all the ingredients for the lime crema and drizzle over the quesadilla before serving.

 

1 Comment

Natasha
Natasha

March 11, 2016

We just came back from Harbour Island. I must confess we ate at Sip Sip every second day. It was simply divine and I too am dreaming of the Lobster Quesadilla. I have been scouring the internet to decipher the recipe and was pleased to find your interpretation. I wonder if there is possibly a touch of béchamel in the original recipe? I seem to remember it being a little creamier than just plain melted cheese. Maybe that is attributed to the sour cream creama? If I may add, in the version we recently enjoyed there was some pomegranate and apple mixed in with the sweet pepper slaw topped with a sprinkle of chipotle powder.

Thanks for sharing!

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