8 small flour tortillas
2 cups grated four Mexican cheeses
1 red bell pepper
1 green bell pepper
1/2 cup chopped fresh cilantro
1 tablespoon melted butter
1 tablespoon vegetable oil
8 tablespoons salsa
4 tablespoons sour cream
Dice red bell pepper, green bell pepper, and cilantro.
Mix melted butter and vegetable oil and coat one side of each tortilla. Put the oil sides face down. Sprinkle cheese, peppers, cilantro, salsa, and sour cream evenly over four tortillas.
Put the four remaining tortillas oil side face up on top of the ingredient-covered tortillas.
SPRAY ANY PAN OR COOKING DISH LIBERALLY WITH NO-STICK COOKING SPRAY. If not, your quesadilla may very well stick to the pan causing it to explode in an amazing spectrum of flying colors when you try to remove it or flip it over for even browning.
Use small tortillas until you have become quite adept at flipping hot foods. A quesadilla that is much bigger than your spatula may indeed result in the quesadilla falling apart or in melted cheese oozing down your wrist. (Your adoring children will learn new words as you plunge your burning hand under the blessed cold-water faucet. They’ll proudly repeat them at school. You’ll get a call from the principal.) Size matters.
Grill or fry the quesadillas until golden brown, or about 90 seconds per side. As always, pay careful attention as the browning period is swiftly followed by burning. You may also bake them in an oven at 400 degrees for 5 to 10 minutes. Baking, however, quickly uses up a lot of dishes.
1) The Spanish language considers “ll” to be a letter.
2) A meteorite striking Mexico’s Yucatan Peninsula could very well have resulted in the extinction of the dinosaurs.
3) Tidbits 1 and 2 are apparently unrelated.
4) Chocolate came from Mexico.
5) My wife said this was the best quesadilla she ever had. And she cleaned up the cyclone of dishes made by this recipe.
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com