In my opinion, the quesadilla is about as American as apple pie. It is the not so distant cousin of the traditional grilled cheese—and you know how much I love grilled cheese. The tortilla is the perfect vessel to transport any array of meat, vegetables, and cheese to your face, topped with copious amounts of sour cream (should your stomach desire). The recipe below originally appeared on CurlyNikki.com.
Ingredients:
- beef chuck fillet
- salt
- black pepper
- paprika
- chile powder
- garlic powder
- vegetable oil
- yellow onion, sliced
- cremini or white button mushrooms, sliced
- tortillas (corn or flour)
- butter or cooking spray
- shredded cheese
- sour cream, guacamole, and salsa, optional for serving
Procedure:
- Season beef with salt, pepper, paprika, chile powder, and garlic powder. Sauté over high heat in a skillet with vegetable oil to desired doneness. Remove and allow to rest. Slice on a bias across the grain (this makes it easier to bite into). Reserve.
- In the same skillet, sauté each of the vegetables separately with oil and seasoned with salt and pepper. Reserve.
- Place a clean skillet over a low flame to assemble the quesadillas. Melt about ½ tablespoon of butter, or spritz with cooking spray, and a place tortilla in the pan. Sprinkle with the desired amount of cheese and let melt. Once cheese has melted and the bottom of the tortilla is nice and toasted, add the rest of the quesadilla filling on one half of the circle. Fold over and press down slightly to make sure everything is in place. Remove and repeat to make remaining quesadillas. Serve with sour cream, guacamole, and salsa on the side.
What do you like in your quesadilla?
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