Impress someone that’s hot and likes spicy food. This recipe is for two quesadillas.
Ingredients
8″ flour tortillas
Cheese
Jalapenos
Black beans
Tomato
Cumin
[Meat]
Side-Salad Stuff
Lettuce
Scallions or thinly sliced onion
Garlic powder
Celery salt
Black pepper
The Basic Quesadilla:
First, let me say this is not traditional, I don’t give a damn about traditional. It’s all about the way I like it. My first Quesadilla experience was in Allston, Massachusetts, at a tiny eatery. The tortilla was deep-fried, a smear of refried beans, jalapenos, and cheese were added immediately after the frier and it was briefly put in a pizza oven. The thing was folded in half and served – hot, melty, and really spicy. I was hooked. I don’t have a deep fryer or pizza oven. My process is pan-cooked…
About The Ingredients:
– Cheese is the essential ingredient. Don’t be stingy with it. A combination of Cheddar and Monterey jack is good; I just cut slices, it’s easier than cleaning a grater afterward – the cheese melts anyway.
– Pickled jalapenos. [I used to like Cento brand, but too many times I got a bottle that was over processed and mushy.] I’ve switched to Vlasic. Chop the slices, not too fine. You’ll know how many to chop.
– Refried beans, or a sprinkle of black beans right out of the can [I like Goya] ‘if you’re into the brevity thing’. You’ll want to get rid of the thick liquid in the can. Hint: Crack the top fully open, hold it in place with two fingers. Fill the can with water and shake out the sludge. Repeat.
– A small tomato [plum], finely chopped.
– A SMALL bit of meat – this isn’t a fajita. Any cold-cut will do; ham seems to be the best for a good balance of flavors. Crispy bacon is really good too. Meats, like leftover steak, pork, or chicken need to be cut up really fine. Quesadillas love leftover meats, but don’t use too much. If you don’t like meat, that’s OK but you’re missing out on the good flavors. Veggies work too, but it’s another step to cook them properly. Fried eggplant works good, but it’s not what the Workingman would prefer.
The Process [enough to feed one Workingman]:
– It really helps to have all the ingredients in separate piles, one for each quesadilla. OK, here it goes:
– Add a tiny bit of cooking oil to a 10″ pan on high heat. When the surface of the oil is moving, fwamp in 2 tortillas and wait a bit. If the oil was properly hot, the bottom tortilla will start to puff. Turn the bottom to the top – I flip them. I’m not going into specifics here, just try to get a coating of oil on the tortillas, both sides. Then lightly color each tortilla on both sides.
– Remove one tortilla from the pan. Add the ingredients to half the side next to the rim side of the pan. It really doesn’t matter what order you add the ingredients. [I like the hots next to the meat.] Add a good sprinkle of cumin. Fold the tortilla over and press a bit. Repeat with the other tortilla.
– Add a cover and cook on the lowest heat. With gas it’ll take about 7 minutes until the bottom is crispy. Turn – another 5 minutes covered and they’re done.
– Schmear with sour cream, if you like it. Enjoy.
Ooo, ooo… Once you get the pan covered, there’s also the side-salad thing to consider. It’s way-easy. Shread some lettuce [that means chopped really thin], chop a scallion, squish on some lime juice [leftover from the tequilla shots], add a sprinkle of olive oil, some garlic powder, celery salt, and pepper.
Nobody to impress… screw the pan frying. Just add meat, cheese, store-bought salsa, and beans to a couple of tortillas, [don’t forget the cumin] then microwave the suckers – both for you. Truly, The Workingman’s Quesadilla.