#6 Quesadillas

Shownotes for #6 Quesadillas !

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for the quesadillas is less than 15 minutes.

 

The podsafe music used in the show:

Today I am featuring Jimmie Ratcher and his song Bad Religion. Jimmie is a veteran blues musician who hales from Kansas City. I find his music provides just the right tempo for frying up some Quesadillas.

Here is the recipe I describe in the show:

8 flour tortillas

4 oz sliced or shredded chesse (jack, havarti, cheddar)

1 ripe avocado, pitted, sliced and skinned

2 oz chopped fresh cilantro

Heat an oiled griddle, skillet or oven pan til a drop of water flicked from your finger skips across the surface. Lay a tortilla down. Sprinkle on some cheese. Lay on a few slices of avocado and a bit of cilantro. Fold or cover with another tortilla, sandwich style. Flip and toast till cheese melts. Serve hoit with salsa and sour cream.

Re-oil pan before repeated.

Here are some additional recipes from the show:

Black Bean Quesadillas (adapted from Vegetarian Times Complete Cookbook)

1 15 oz can black beans, rinsed

1/4 c. chopped red tomato

3 tbs chopped fresh cilantro

12 black olives, pitted ands thinly sliced

8 tortillas

4 oz shredded jack or soy cheese

32 spinach leaves, stemmed and shredded1/4 c salsa

Mash the beans and combine with tomato, cilantro and olives, Spread evenly on one tortilla. Sprinkle on cheese, spinach and salsa. Fold or top with second tortilla. Heat till cheese melts. Cut in wedges. Serve hot.

Fajita Quesadilla (adapted from Deborah Madison's Vegetarian Cooking for Everyone)

2 poblano chilis

2 large bell peppers, 1 red and one green

1 small onions, thinly sliced

1 clove garlic, crushed and minced

1 tbs vegetable oil

Salt

Juice of 1 lime.

Roast and peel the peppers, peeling the skin and discarding seeds and membranes. Cut into strips about 1/2 inch wide. Saute onion and garlic until onion begins to brown around the edges, about 5 minutes. Combine with pepper strips and season with salt. Add a little lime, just before using. Will keep several days in a closed container in the refrigerator.

Spread 1/2 c or more onto the tortilla. Toast in a hot oiled griddle. Add grated cheese and a dab of sour cream. Fold or top with another tortilla. Flip and serve with salsa or a pile of pickled vegetables.

Sweet Potato Quesadilla (adapted from Moosewood Restaurant Cooks at Home)

1 1/2 c. finely chopped onions

2 garlic cloves, crushed and minced

3 tbs vegetable oil

4 c. grated sweet potato

1/2 tsp dried Mexican oregano

1 tsp chili powder

2 tsp ground cumin

generous pinch of cayenne pepper

SAlt and pepper to taste

1 c. grated sharp cheddar cheese

Saute the onions and garlic in the oil until the onions are translucent. Do not let them brown. Add the potatoes, spices and herbs. Toss and cook, covered for ten minutes. Stir to prevent sticking. When potato is tender, season with salt and pepper and remove from heat.

Spread 1/2 c of potato on tortilla and place on a hot, oiled griddle. Sprinkle on grated cheese. Fold or top with another tortilla and flip to melt the cheese. Serve hot with sour cream and a salsa. Try a salsa where black beans and corn kernels have been mixed into the tomatoes with this one. The combination of textures and tastes are surprisingly good.

Here is the shopping list for next week:

Next week I'm going to tell you about the best macaroni salad you may ever eat. You'll need the following:

An 8oz bottle of real mayonnaise

a lemon that's heavy for its size

a red pepper in good shape

At least three stalks of fresh celery

Some celery seed

Fresh flat-leaf parsley

some granulated sugar (or Splenda)

12 ounces of small elbow macaroni

Here is a list equipment you will need for next week:

That large, 8 quart stainless steel bowl we used for tossing Buffalo Wings in #3

A sharp knife for chopping