Recently, my husband and I decided to do Mexican for dinner. As I searched for a good restaurant, he grabbed his keys to head for Taco Bell.
We reached a middle ground and decided to cook our dinner! No, not the typical tacos and cheese covered concotions that we've come to think of as "Mexican Food", but real, authentic flavors... with a bit of fusion here and there.
After sifting through cookbooks, we kicked off our shoes, danced to Latin music and sipped gin and tonics with lime as we created our exotic feast.
Homemade guacamole... fresh salsa... queso dip... spicy red beans and rice... an herbed salad of cilantro, lime, papaya, mango, avocado, tomato and prickly pear cactus... and, my personal favorite, fried quesadillas.
Oh yes. Fried quesadillas. Not in a little pan with a drizzle of oil, but deep fried, bringing out new sweet and smoky flavors.
Ingredients:
Vegetable oil (enough to cover a pan about 2" deep)
1/2 cup red onion, diced
2 cloves of garlic, minced
1 lb top round steak, tenderized and cut into 1/4" cubes
1 tomato, diced
1 poblano peppers, minced
Salt and pepper, to taste
2 limes
10" flour tortillas
1/2 cup guacamole
1 cup Monterey cheese, shredded
Fresh cilantro
In a sauté pan, drizzle 1 tbsp oil over medium high heat. Add onion and garlic and cook until translucent. Add steak cubes and cook 3-4 minutes. Reduce heat to medium low and add tomato, poblano pepper, salt, pepper and juice from one lime. Cook for 10-12 minutes.
Heat oven to 150 degrees and line a baking sheet with parchment paper.
In a thick, high sided pan, add oil until about 2” deep and heat over medium high. Spread guacamole across tortilla and top with steak mixture and cheese and seal shut, using guacamole as “glue”. Carefully place in hot oil, dropping quesadilla away from yourself as you release it. Fry 1-2 minutes per side, or until lightly browned. Remove from oil and immediately place on baking sheet in oven to hold warm.
Serve with lime slices, cilantro, salsa and any other toppings you like, including enchilada sauce!
We reached a middle ground and decided to cook our dinner! No, not the typical tacos and cheese covered concotions that we've come to think of as "Mexican Food", but real, authentic flavors... with a bit of fusion here and there.
After sifting through cookbooks, we kicked off our shoes, danced to Latin music and sipped gin and tonics with lime as we created our exotic feast.
Homemade guacamole... fresh salsa... queso dip... spicy red beans and rice... an herbed salad of cilantro, lime, papaya, mango, avocado, tomato and prickly pear cactus... and, my personal favorite, fried quesadillas.
Oh yes. Fried quesadillas. Not in a little pan with a drizzle of oil, but deep fried, bringing out new sweet and smoky flavors.
Ingredients:
Vegetable oil (enough to cover a pan about 2" deep)
1/2 cup red onion, diced
2 cloves of garlic, minced
1 lb top round steak, tenderized and cut into 1/4" cubes
1 tomato, diced
1 poblano peppers, minced
Salt and pepper, to taste
2 limes
10" flour tortillas
1/2 cup guacamole
1 cup Monterey cheese, shredded
Fresh cilantro
In a sauté pan, drizzle 1 tbsp oil over medium high heat. Add onion and garlic and cook until translucent. Add steak cubes and cook 3-4 minutes. Reduce heat to medium low and add tomato, poblano pepper, salt, pepper and juice from one lime. Cook for 10-12 minutes.
Heat oven to 150 degrees and line a baking sheet with parchment paper.
In a thick, high sided pan, add oil until about 2” deep and heat over medium high. Spread guacamole across tortilla and top with steak mixture and cheese and seal shut, using guacamole as “glue”. Carefully place in hot oil, dropping quesadilla away from yourself as you release it. Fry 1-2 minutes per side, or until lightly browned. Remove from oil and immediately place on baking sheet in oven to hold warm.
Serve with lime slices, cilantro, salsa and any other toppings you like, including enchilada sauce!
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