Monday, July 4, 2011

Quesadillas and Guacamole

Copyright 2011 LtDan'sKitchen blogs
If you are a big fan of Taco Bell, here's your chance to make something that is more healthy but with the same gratifying satisfaction when eating fast food fare. Sorry, Taco Bell is not really the best example to induce you to try Mexican food but just bear with me. Inspired by the quesadillas served by my Mexican friend Nash during her birthday party, I had to to give it a try and put my spin on it. I tried asking for the actual recipe but just like Filipino recipes, the amount of ingredients are always dependent on whoever is in charge at the kitchen.

Anyway, as best as I could, I've somehow managed to measure the ingredients but it is very forgiving so play with it. I'm presenting two variations of quesadillas, both of which are vegetarian. The first version is a modification of my friend Luis' enchiladas cooked as a quesadillas. It has jalapenos in it so if you prefer the heat, include the seed but if you are like me, then take the time to deseed the peppers. The second version is made with squash and zucchini. Another must for this dish are 6-inch corn tortillas. They are just better than flour tortillas. I also prefer to serve this with guacamole and with sour cream if you so desire. Ole!

Jalapeno Quesadillas

6 medium sized jalapeno peppers
2 large onions, sliced
1 lb shredded mozzarella cheese
2-3 tbsp olive oil
salt and pepper

1. In a frying pan, heat the oil over medium heat. Add the onions.  
    Season with salt and pepper and cover. Check every now and then  
    to make sure the onions are turning a golden brown color. Once the  
    onions are caramelized, add the peppers and cook until the  
    peppers have softened. Adjust the flavor and cool. 

2. Once cooled, add the cheese. Take 2-3 tbsp of the filling and spread  
    on one tortilla. Cover with a second tortilla and fry/sear on a  
    non-stick ungreased pan at medium high for about 5-10 minutes until  
    the tortilla is slightly charred. Flip midway to make sure both  
    tortillas are seared. The cheese should be gooey at this point. 

3.  Cool slightly before cutting into smaller portions. Serve with  

Zucchini and Acorn Squash Quesadillas

1 medium sized acorn squash, about 1 lb
2 large zucchinis
1 large onion, sliced
1 lbs shredded mozzarella cheese
2-3 tbsp olive oil
1/4 cup water
salt and pepper

1. Peel the acorn squash and scoop out the innards.  Cut into sections  
    and grate using the large grating blade. Set aside.

2. Cut both ends of the zucchini and grate using the large grating blade.  
    Add to the squash. 

3. Heat the oil over medium heat and add the onions. Season with salt  
    and pepper. Cook until the onions have softened. Add the squash and  
    zucchini and season with salt and pepper.  Add the water and cover  
    and simmer until the vegetables are cooked. Remove the lid and cook
    for 5 minutes more until the liquid has evaporated. Cool. 

4. Add the cheese and cook the quesadilla as described above. 


4 ripe Haas avocados, cut in half and stones removed
3 limes
1 large tomatoes, deseeded and diced
1/2 cup red onion, diced
2-3 garlic cloves, minced
1/4 cup cilantro, chopped
8 dashes of Tabasco sauce
salt and pepper

1. Mash the avocados and squeeze in the lime juice. 

2. Add in the rest of the ingredients and adjust the flavor with salt  
    and pepper. 

3. Let it rest at room temperature for about 10 minutes to allow the  
    flavors to meld. Serve at room temperature or cold.

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