flour tortillas Archives

Fresh flour tortillas spread with mole rojo and topped with pan-roasted sweet potatoes, bacon, red onions, poblano peppers with crumbled goat cheese and fresh cilantro..

Assembling Sweet Potato Quesadillas

Sauté diced bacon in a heavy skillet until some of the fat has rendered and it begins to brown. Add diced sweet potatoes and continue to cook until browned and softened.

Add cumin seeds, diced red onions, diced poblano peppers and sauté until softened. Add Mexican oregano and adjust seasoning with salt and pepper.

Lightly spread fresh tortillas with thinned mole rojo (a thick paste of Ancho and Guajillo chiles, onion, tomatoes, pecans, peanuts, sesame, garlic, oregano and a hint of chocolate).

Top tortillas with sautéed vegetables, fresh cilantro and crumbled goat cheese. Place a second tortillas over the top and press the edges together to form a seal.

Bake in a 350 degree oven until the cheese is bubbly, about 12 minutes.

Allow to cool slightly, then cut into wedges and top with fresh diced avocado, quartered grape tomatoes, diced white onion, garlic, s&p and avocado or olive oil.

Fresh whole wheat tortillas, homemade chili con queso, avocado, black beans and heirloom tomato..

Avocado Black Bean Quesadillas

For the Chile con Queso

Gather jalapeños, green onions, garlic and cilantro from your backyard (or CSA, farmers’ market or co-op), grab some fresh whole milk and raw cheddar from the fridge and whole cumin, coriander, sea salt, pepper, chili powder and Mexican oregano from the pantry.

Toast the seeds in a dry pan over moderate heat until fragrant, about 5 minutes. Add oregano, garlic, chili powder and milk and simmer for a few minutes.

Stirring briskly, add peppers, onions, cilantro and lots of shredded cheese. Continue to stir until cheese is melted and sauce is thickened, perhaps 5 minutes (do not let the mixture boil, or you will lose valuable nutritional value and risk curdling the sauce). Add a little more milk if too thick, a little more cheese if too thin. Season to taste with salt and pepper.

For the Filling

Mix together roughly equal parts diced white onion, avocado, cooked black beans and tomatoes. Add the juice from half of a fresh lime, bits of diced red Fresno and poblano peppers and chopped cilantro. Season to taste with salt and pepper. Refrigerate at least one hour before using.

Method

Using a rubber spatula, spread a thin layer of cooled chili con queso on one side of each tortilla. Be sure to spread all the way to the edge.

Spoon avocado mixture into the center of a tortilla and spread to within about 1/2 inch of the edge. Top with another tortilla and press the edges together to form a seal.

Place the assembled quesadillas into a lightly-greased comal or skillet and cook in a 350 degree oven until the cheese is bubbling and the tortillas have begun to get crisp and brown on the edges.

Slide the quesadillas onto a cutting board and let stand 2-3 minutes before cutting into wedges. Serve with pro-biotic pickled red onions on the side.