Quesadillas

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Quesadillas

Postby cyprusmoira » December 20th, 2017, 7:25 am

We had Chicken Fajitas last night, I had a couple of tortillas left over so made cheese quesadillas this morning. Basically it is a sort of grilled cheese sandwich but I would be happy to try them again.
Has anyone tried making them?

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Re: Quesadillas

Postby TeresaFoodie » December 20th, 2017, 8:26 am

I used to serve them up at a veggie cafe I worked at for a while some years ago. I seem to remember roasted veggies such as pepper strips and courgettes were involved. They always went down a treat and sold well. I had forgotten about them until now!

What cheese did you use? I think we just used Cheddar but I suppose that ingredient could be mixed up a bit. Maybe a bit of Mozzarella for extra stringiness?
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Re: Quesadillas

Postby suffolk » December 20th, 2017, 8:30 am

Rick Stein was making quesadillas last night ... very good they looked too https://www.rickstein.com/blog/rick-ste ... mountains/
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Re: Quesadillas

Postby Zosherooney » December 20th, 2017, 8:46 am

We watched it too and now we want to go to Mexico! Not sure of guacamole without tomato in tho'. I always add chopped tomato to ours.

Thought his tortillas were a tad on the thick side.
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Re: Quesadillas

Postby Herbidacious » December 20th, 2017, 9:06 am

I make them very frequently. It’s my stand by when I want something light that’s not too much trouble. I often make them in the oven. I have been known to make them entirely from scratch. I have a special ancient heavy frying pan. But I usually buy the tortillas. I can’t say mine are particularly authentic but the chipotle paste usually makes an appearance in them.
Last edited by Herbidacious on December 20th, 2017, 2:26 pm, edited 1 time in total.
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Re: Quesadillas

Postby earthmaiden » December 20th, 2017, 9:43 am

Zosherooney wrote:Thought his tortillas were a tad on the thick side.

That sounds a good idea. I always feel that quesadillas are a bit too light and would prefer a nice sandwich.
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Re: Quesadillas

Postby cyprusmoira » December 20th, 2017, 10:25 am

We are saving Rick Stein to watch this evening.
For the record I prefer my guacamole without tomato

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Re: Quesadillas

Postby Herbidacious » December 20th, 2017, 2:28 pm

Tortillas are usually a starter in English Mexican restaurants, rather than a meal? I must admit, I think of them more as an enclosed (thin) pizza, than a sandwich.
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Re: Quesadillas

Postby Ratatouille » December 20th, 2017, 2:31 pm

I am loving this series and especially last night. One of my favourite places was oaxa. We only got there because the flight we were taking from Acapulco to Merida stopped there and th pilot refused to go any further :lol:. I am sure we stayed in the same hotel with the couryrad and the rooms leading off. We took a taxi to Monte Alban where there was some extremely erotic, not to say pornographic carvings :oops: :oops:

I don't usually put tomatoes in guacamole either - just loads of limes, chillies and chopped coriander.
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Re: Quesadillas

Postby Pepper Pig » December 20th, 2017, 2:34 pm

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Re: Quesadillas

Postby Herbidacious » December 20th, 2017, 5:07 pm

They used to do them with huitlacoche in them there :) aka corn smut :D
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Re: Quesadillas

Postby earthmaiden » December 20th, 2017, 5:12 pm

Herbidacious wrote:Tortillas are usually a starter in English Mexican restaurants, rather than a meal? I must admit, I think of them more as an enclosed (thin) pizza, than a sandwich.
I see. I have only had them in made by an Hispanic family in the USA as a sort of lunch food.
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Re: Quesadillas

Postby Badger's mate » December 20th, 2017, 6:42 pm

We have these quite frequently.

I like the chorizo & potato ones in TM's book, as well as the pea, broad bean & mint combos.

I'd never thought of guacamole ('whack-a-mole' in this house) without tomato until I read TM's first book. These days I make it with or without depending upon availability of ingredients.
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Re: Quesadillas

Postby StokeySue » December 20th, 2017, 11:35 pm

I like quesadillas, I've always thought of them as more like a filled pancake than anything else

I do put tomato in my guacamole if I have any suitable ones, mine is based on a Lourdes Nichols recipe. It does look pretty!
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Re: Quesadillas

Postby Herbidacious » December 21st, 2017, 9:50 am

It seems possible that how one conceives of them affects one's attitude :)
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Re: Quesadillas

Postby northleedsbhoy » December 21st, 2017, 10:32 am

I've never tried them but watched various American chefs make them and basically it seems just another version of what they call grilled cheese, which I have tried but found to be too greasy with the butter on the outside the same as those done in a sandwich maker.

I find avocado too slimy for my taste so don't eat it.

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Re: Quesadillas

Postby StokeySue » December 21st, 2017, 11:33 am

I never understand putting butter on the outside of a toastie, which is all grilled cheese

Marcella, who did Mexican Made Easy on Food Network has tuna or steak filled variants which I think is what made me think of filled pancakes
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Re: Quesadillas

Postby Badger's mate » December 21st, 2017, 1:11 pm

mine is based on a Lourdes Nichols recipe.


From the little Sainsbury's book?
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Re: Quesadillas

Postby StokeySue » December 21st, 2017, 1:14 pm

Badger's mate wrote:From the little Sainsbury's book?


:tu: :tu:
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Re: Quesadillas

Postby Badger's mate » December 21st, 2017, 1:48 pm

:D
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Re: Quesadillas

Postby Herbidacious » December 21st, 2017, 4:51 pm

Butter?!

Actually toasted sandwiches are a bit nicer with butter on the outside, imo, but I never do them like that. Too calorific and messy. I don't put it on the inside either, but then my go-to filling involves cheese.

I usually fill quesadillas with some tomato-based smooth sauce or salsa, herbs and spices e.g. coriander leaf, garlic seasoning, cumin, oregano, maybe a little some finely chopped raw onion, chipotle paste. And some grated cheese.

Yes, it's as good or bad as a toasted sandwich, depending on what you put in it, not surprisingly... It's really just yet another variation on the theme of hot bread and cheese (Like pizza, Welch Rarebit, Croque Monsieur, 'panini', etc. )

But I am wondering what method of making them people have seen. They (not the pan) are traditionally lightly brushed with oil, and cooked in a heavy-bottomed frying pan, aren't they? They shouldn't be greasy or saturated with oil.

http://www.houseandgarden.co.uk/recipes ... quesadilla
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Re: Quesadillas

Postby karadekoolaid » December 22nd, 2017, 3:05 am

Hola, girls and boys.
I've been off the radar for a while - too many problems in Venezuela :( :( have to work three times as much to produce 20% of what I used to.
Anyway, I'm currently in Mexico City.... just the place to enjoy a lovely quesadilla.
A quesadilla is a corn tortilla, with cheese in it, folded in half and grilled.
It can also be filled with shredded chicken (and cheese), shredded pork (and cheese), cheese and ham, sausage meat, arrachera (grilled, spiced and chopped flank steak), etc.
I'll stick with cheese!
Then there's the " Gringa" - or "Sincronizada": a whole tortilla below, filled with ham and cheese, and a whole tortilla on top. Grilled. Cut in half. Served on a paper plate in the street, slathered with the most gloriously spicy green or red salsa, and eaten at all hours.
Guacamole (literally, " ground avocado") here is just ground avocado, with salt and lime juice. No tomato, no onion, no herbs, no sliced spring onion - just avocado.
WHY???? Because there are at least 5 different, deliciously spicy sauces available on the side. you might try a green sauce: tomatillos (NOT green tomatoes) mixed with serrano chiles and lime juice. Or Habanero chile with pineapple or guava pulp. Or " Chiles Toreados" ( Burnt Chilli peppers) - whole serrano chiles, grilled with slices of onion. Or a tomato-based chile sauce.
The tortillas, by the way, are made of maize flour. White or yellow corn which has been soaked in slaked lime to remove the tough skin. The Mexicans make a dough with the flour, a little salt and water, then they roll it into little balls and put it into a tortilla press - basically, two round metal plates which squash the dough into a thin round. This is tossed on to a hotplate, cooked for 30 seconds - 1 minute, then set aside. The first day I arrived here, I watched the girls making them. About 100 per minute - unbelievable!
Anyway - hope that answers your questions!
Off to eat some cochinito pibil... :lol: :lol:
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Re: Quesadillas

Postby Zosherooney » December 22nd, 2017, 6:44 am

Hi Kool, you do get around a bit, don't you ???

I used to butter the outside of a toastie and forgot one day and found it just as nice but with a few less calories..... I must get to Mexico sometime......
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Re: Quesadillas

Postby suffolk » December 22nd, 2017, 7:20 am

Hi Kk ... Good to 'see' you :D
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Re: Quesadillas

Postby PatsyMFagan » December 23rd, 2017, 11:20 am

Zosherooney wrote: I must get to Mexico sometime......


I'm coming with you ! ;)
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Re: Quesadillas

Postby StokeySue » December 23rd, 2017, 11:58 am

I've been looking for a while at a Mexican tour I've seen
Bet it sells out now!
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Re: Quesadillas

Postby Prettykiwicrazy » December 23rd, 2017, 1:17 pm

I like quesadillas a lot. I think they're a bit more of an interesting lunch option. Cheddar always features, plus I add a bit of mozzarella, if I've got any round . My favourite filling would probably be chorizo, mushroom and cheese. I always use a non stick, very hot pan to get the tortilla nice and crispy .
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