Gourmet Quesadilla
Serves 8
Directions
- 1Add the pre-shredded Fiesta cheese to one half of a store-bought flour tortilla.
- 2Fold the tortilla over, add about a tablespoon of butter to a non-stick pan.
- 3Add the folded tortilla to the pan and toast for about two minutes, then flip and toast for another one to two minutes until beautifully fast.
- 4In a medium-sized bowl, add 330g of all-purpose flour, 4g of fine sea salt, and 2g of baking powder.
- 5Whisk the dry ingredients together until combined.
- 6Separately, combine 62g of vegetable oil and 180ml of hot water.
- 7Mix the hot water and oil mixture into the flour mixture with a fork until a rough dough forms.
- 8Knead the dough by hand for two to three minutes until you get a supple dough.
- 9Cover the dough with plastic wrap and let it rest for 30 minutes.
- 10Heat a large cast iron skillet dry over medium-high heat.
- 11Separate the dough into eight pieces and roll them into circles about nine inches wide and a little under a quarter inch thick.
- 12Gently lay a tortilla into the hot pan, let it cook and char for about 15 seconds.
- 13Flip and let it finish for another 15 to 20 seconds on the other side.
- 14Place the cooked tortilla on a towel to keep warm and repeat with all remaining tortillas.
- 15Heat a medium-sized cast iron pan until very hot.
- 16Add 227g of high-fat ground beef to the hot pan.
- 17Season with salt and mash and stir occasionally for four minutes, or until the beef has rendered its fat and is starting to develop crispy bits.
- 18Add 3 thinly sliced cloves of garlic, 1 diced jalapeño, and half a diced yellow onion.
- 19Season with salt and pepper and sauté until the vegetables are softened and starting to caramelize, about three minutes.
- 20Remove the cooked filling from the pan and set aside.
- 21For the salsa crema, combine 55g of sour cream, 55g of salsa verde, and 30g of very finely chopped cilantro in a bowl.
- 22Season lightly with salt and stir until combined.
- 23For the cheese mix, combine 120g of grated cheddar cheese and 60g of grated Monterey Jack cheese in a bowl.
- 24Toss the cheeses together until well mixed.
- 25Take one of your homemade tortillas and open it up flat.
- 26On one side, add a couple of spoonfuls of the salsa crema and spread it around on just half of the tortilla.
- 27Add a small layer of the cheese mix, followed by a small layer of the beef filling, and then another layer of cheese.
- 28Fold the tortilla into a half-moon shape.
- 29Add a tablespoon of unsalted butter to a non-stick pan and heat over medium heat until melted and bubbling.
- 30Add your quesadilla to the pan and let it toast for about two minutes.
- 31Flip and toast for another two minutes until all the cheese is melted and the quesadilla is beautifully browned.
- 32Remove the quesadilla, cut it, and serve.
Ingredients
- Fiesta Blend Cheese
- 1 tablespoon butter
- 330 g all-purpose flour
- 4 g fine sea salt
- 2 g baking powder
- 62 g vegetable oil
- 180 ml hot water
- 227 g high-fat ground beef
- 3 cloves garlic, thinly sliced
- 1 jalapeño, diced
- 0.5 yellow onion, diced
- to taste salt and pepper
- 55 g sour cream
- 55 g salsa verde
- 30 g cilantro, very finely chopped
- 120 g grated cheddar cheese
- 60 g grated Monterey Jack cheese
- 1 tablespoon unsalted butter
Equipment
non-stick pancast iron panmedium-sized bowlwhiskforkplastic wraprolling pintowelknifespatula
Tips
- Homemade tortillas are simple and more flavorful.
- Do not substitute vegetable oil with lard for tortillas, as the oil adds a desirable chewiness.
- Cook ground beef until fat is rendered and develops crispy bits for better flavor and texture.
- Always double cheese a quesadilla.
- The gourmet version's flavor dramatically surpasses the basic one.