Somebody says Quesadilla, and you think of a big grilled flour tortilla stuffed with cheese and veggies and chicken, or whatever the hell they stuff into them at Chili's, TIGF, or Ruby Tuesdays..... NO!! Erase all these images from your head. Yes, they do use the same principles for making Quesadillas in Mexico, but they never, EVER, amount to the atrocities that are created here in the States.
Cheese and Pumpkin Flower Quesadilla. This fantastic creation is not grilled, but fried. Instead of using a regular tortilla, this version of the quesadilla is made with a light corn dough. The dough is flattened and packed with a cheese that is stringy, creamy and very flavorful from the Oaxaca region, named appropriately enough, Oaxaca cheese. After, the cheese is finished with fresh Pumpkin Flowers. The masa is folded and shaped into a half moon, or if you are familiar with them, an Empanada.
The quesadilla is fried until the masa(dough) is golden and crispy. By this point the cheese has melted and it has fused with the pumpkin flowers. You top off the quesadilla with crema and salsa. Since the masa is fried and cooked so fast their is no real greasyness to it, so you do really enjoy all the wonderful fresh and simple flavors of the quesadilla. As you bite into the crispy and corny masa the pumpkin flower infused cheese juices drip down to your chin. The salsa and crema helped to cool down the hot masa as they moved around in my mouth. The Pumpkin Flowers are now slighty salty from the cheese, and have a wonderful light and crisp flavor.
If Pumpkin Flowers aren't your thing, you can fill these quesadillas with many more things.... you can use cactus, onions, corn, pork grinds, chorizo, beef tongue, etc..... the ingredients are endless, but you must remember one thing. If you keep it simple you'll keep it good.
1 comment:
ahi si hay,,,
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