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 Wysłany: Czw 2:40, 07 Kwi 2011 Temat postu: air jordans spizike Quesadillas - Mexican Street F |
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The quesadilla--translated "cheese in the dish" in Spanish--is just one of the many antojitos, or street foods, that are eaten in Mexico throughout the day. But quesadillas are also extremely popular north of the border in the United States. These savory tortilla sandwiches filled with melted cheese and an endless combination of fillings make an ideal appetizer.
Ingredients:
Directions:
Blanch ears of corn in boiling water for 3 minutes, drain and cool under cold water. Cut kernels off the cobs and mix with the avocados, olive oil, red-wine vinegar, garlic, cumin, chili powder, oregano, bell pepper [link widoczny dla zalogowanych], red onion and lime juice. Chill until ready to use in the quesadillas (recipe above). To store, cover and refrigerate up to 3 days.
Basic Quesadillas
Ingredients:
Quesadillas can be assembled up to an hour ahead of time. They are only a hot pan and a couple of minutes away from becoming a quick appetizer. If you decide to use corn tortillas in place of flour tortillas, you'll need to increase the amount of cooking oil. Corn tortillas have a tendency to absorb more oil than flour tortillas.
3 ears corn, to yield 2 cups of kernels3 Haas avocados, peeled and chopped into large chunks1/3 cup extra-virgin olive oil1/4 cup red-wine vinegar1 tablespoon minced garlic1 tablespoon ground cumin1 teaspoon chili powder1/4 cup fresh oregano, chopped1 red bell pepper, diced1 red onion [link widoczny dla zalogowanych], minced1/2 cup freshly squeezed lime juice
Makes about 5 cups
Directions:
Built on a foundation of flour tortillas and cheese, quesadillas lend themselves to a variety of filling choices. For a smoky, caramelized flavor, consider a grilled vegetable quesadilla. Want to create your own unique flavor combinations? Almost any ingredient will work, including braised pork, spicy chorizo sausage or chopped fresh tomatoes. After assembling your quesadilla [link widoczny dla zalogowanych], all you need is even, direct heat to melt the cheese and brown the surfaces of the tortillas. The traditional method of cooking tortillas is to use a comal (a thin clay or metal cooking surface), but you can cook them individually on a griddle or in a stainless-steel skillet. While they are still hot, serve quesadillas with a dollop of sour cream.
Heat a large, heavy skillet over medium heat. Add 1/2 teaspoon oil and spread the oil around the bottom of the skillet. When the pan is heated, place one tortilla in the pan. Sprinkle with about 1/4 cup grated cheese, and about 1/4 of the filling. Top with another 1/4 cup grated cheese.Place a second tortilla on top of the filling. Cook until the cheese is melted and the bottom tortilla begins to develops a light golden brown color. Using a spatula, flip the quesadilla. Cook until the bottom tortilla develop a light golden brown color, the cheese is melted and the filling is hot. Remove from skillet and transfer to a cutting board. Cut into wedges. Repeat with remaining ingredients; serve hot, garnished with sour cream.Corn-and-Avocado Filling
Read on
Mexican Menu Food Items
Review of Fridays Chicken Quesadillas
Grilled Chili Cheese Quesadillas
2 teaspoons canola oil, or more as needed8 six-to-eight-inch corn or flour tortillas2 cups grated cheese, such as cheddar, Monterey Jack, or mozzarella1 cup Corn-and-Avocado Filling (recipe follows), or other desired filling ingredientsSour cream, for garnish
Makes 4
RECIPES
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