I’ve been making Q’s for a long time. Working on different flavors and such. I think I’ve perfected a few relatively quick and easy recipes, but the process and preparation has remained pretty much the same.
It all changes now. The boredom of doing the same things have compelled me to go into trances – to change the construction of the Q. To serve the people.
To be specific, these new recipes serve 2 people.
ALTERNATES:
Q1
Use three 8″ flour tortillas.
With your largest frying pan, lightly color them by pan frying with a touch of oil. Turn off the heat.
Spread the tortillas evenly around the pan. Schmere a thin refried beans layer, if you got ’em. The tortillas will overlap in the center. That’s OK, just try to get as much pan contact you can.
Add the other usual quesadilla ingredient suspects.
Don’t forget the cheese. Make it cheesy.
Turn the heat to med low and cover the pan.
The whole point in covering the pan is to melt the cheese. Check now and then. Don’t let it get too steamy.
When you think the pan contents are warmed enough, take off the lid. Give the pan a circular swirl to loosen the tortillas.
The 3 tortillas should hang together as one mass thanks to the cheese glue. As the bottoms get crisped, they’ll slide easier. The point is to make the bottoms crispy – not burned. You’ll know when they’re right.
Turn the contents out onto a cutting board. Cut slices like a pizza.
Q2
This one is more of a ‘veggie’ roll up, but warmed.
Prepare your favorite veggie wrap ingredients. I like shaved carrot, tomato, lots of thinly sliced lettuce, and something in the onion family – a little salad dressing too… I like creamy parmesan. If you like it spicy add some sliced pepperoncini or jalapeno.
I said veggie roll, but that doesn’t exclude the addition of any meat substance you might like. Here’s a Grumpy Davich recommendation – small dollops of deviled ham, only half a can. It adds its own particular spiceyness.
Piquancy is necessary… it’s a cheese sandwich with a Spanish disposition.
Beat an Xlarge egg [or 2 small eggs] with a little water or milk and a sprinkle of salt.
Use two 8″ flour tortillas.
Slightly coat your largest fry pan with oil and heat quite a bit. Turn the tortillas in the pan to coat them with the pan oil. Then, flip them – get them to puff a bit and lightly toast. Turn off the heat. Take the tortillas out of the pan and slice in strips, about 1/2 inch wide. Return the strips to the pan, in one layer, all in the same direction.
Now is the time to pour in the egg. Once you’ve spread the egg to coat and glue the tortilla strips, turn the heat on low if necessary. You want to cook the egg, but leave it slightly shimmery on top. This will happen quickly. Add the cheese. Cover the pan and check quickly to see if the egg looks good and the cheese has begun to melt.
Lots of melty cheese – remember, it’s a quesadilla. The cheese will help to bind the tortilla strips too. When it looks good to you [the cheese doesn’t have to be completely melted] turn it out on a cutting board.
Add the veggies, dressing, and meats. I forgot to add the dressing. Doesn’t matter, I tasted every ingredient.
Roll or fold contents in the direction of the tortilla strips. Cut as you like and serve.
Grumpy Davich 