Seafood Quesadillas

Quesadilla Filling

• 8 oz mozzarella cheese, cut into pieces (1 in.)
  of 8 oz Monterey Jack cheese, cut into pieces (1 in.)
• 10 ½ oz fresh raw shrimp, peeled, deveined, cut into pieces (1 in.)
• 10 ½ oz cooked octopus, cut into pieces (1 in.)
• 10 ½ oz red snapper fillet, boneless, skinless, cut into pieces (1 in.)

Adobo

• 1 ancho chili, de-stemmed, de-seeded
• 1 tbsp paprika
• ½ tsp cayenne pepper
• ¾ tsp chipotle chili powder
• 1 whole clove
• ¾ tsp ground cumin
• ¾ tsp coriander seeds
• ½ tsp dried oregano
• 2 oz white onion, cut into pieces
• 1 garlic clove
• 5 ½ oz fresh pineapple, cut into pieces
• ½ oz apple cider vinegar
  of ½ oz lime juice
• 1 oz orange juice
• ½ oz vegetable oil
• 1 ½ tsp salt
• ½ tsp ground black pepper

Quesadillas

• 12 flour tortillas, divided