Quesadillas are an open palate for creativity, and should never be boring and plain as we most commonly find. I love them stuffed with cheese, but also with flavoured meats, vegetables and beans that add so much more flavour. Here is a simple recipe but delicious recipe.
The gooey cheese and the sliced avocado are perfect but bland. The pickled onion is what brings this quesadilla alive. Spicy, tart and pungent, they compliment this dish, making the quesadilla a favourite. I served these with Mocha salsa, a robust salsa for additional pop and some smoky flavours from the chipotle chillies. I could easily overeat these quesadillas, and I did.
This cookbook is from David Tanis, one of my favourite chefs, and is spectacular. Filled with tons of recipes from across the globe, sorted by country, this cookbook brings to your table fresh and healthy flavours and dishes. Davis Tanis' depth of knowledge on ingredients, food and cuisines is amazing.
For more recipes from this cookbook, click here.
Ingredients:
4-5 corn or flour tortillas
Olive oil spray
8 oz. fresh mozzarella or queso oaxaqueño cheese, grated or sliced
1 avocado, pitted and thinly sliced
Pickled onions:
1 onion, thinly sliced
1-2 jalapeños or serrano chillies, minced
2-3 tablespoons cilantro, minced
1 tablespoon epazote, minced (optional)
Salt, to taste
1/2 teaspoon pepper
Juice of 1/2 lime
Make the pickled onions by mixing all the ingredients and allow them to marinate for at least 2 hours. Longer marination is always better, I tend to make the onions early in the morning when I have the quesadillas or dinner.
oil one side of the tortilla with olive oil and lay on a frying pan on low heat. Layer with the cheese. Top with the avocado slices and the pickled onions leaving a 1-inch edge. Top with a second tortilla with the oiled surface on top.
Flip the tortilla every 1 minute till the tortillas are crisped on the outside and the cheese is completely melted.
Serve immediately with a robust salsa like the Mocha salsa.