Little bit of your own adaptation to “foreign” recipes goes a long way. Here is what I did to a Mexican staple. I added my recipe of mince meat and did what everybody else does, serve the Quesadilla with some sour cream, guacamole and fresh salsa.
I cooked the filling for the Quesadilla with some chopped onions, cumin seeds, black pepper powder and ginger-garlic-green chilli paste.
The filling between the tortillas was this cooked mince meat, some sliced green bell pepper, green onions, and fresh coriander. And of course, the grated cheddar.
I used a heavy kettle to keep on top of the Quesadilla to get the cheese sticking perfectly between the tortillas. And I did not use any oil either. The mince meat had enough fat/oil to start oozing out into the pan and coat and toast the tortillas.
That’s my maiden attempt at making a Quesadilla. And I must admit that I have this deep and undying urge to break into a salsa because it was so good.
This Friday so far is turning out to be good and healthy! Its another story that the two and a half of us are taking a break from some Spring cleaning – while the baby and the husband nap, I do a quick blog post.