|I'm leaving the photo for this dinner to the professionals, in this case Fred Thompson, who took most of the photos in this lushly illustrated cookbook.|
Our quesadillas tasted great, but did not look quite like this.
Wanting a quick dinner and knowing that we had plenty of tortillas on hand, I picked two books from the shelf -- the old standby Well-filled Tortilla and this newer volume. We have already mined the Well-filled volume for most of its easy dishes, so I opened Street Food first. Its index listings for "tortilla" pointed mostly to detailed articles on the tortilla itself; it was the "quesadilla" listing that took me to Poblano and Cheese Quesadillas, a title that seems a bit redundant, but that had my attention because I love Pueblo and its namesake chile.
This was simple to prepare. I did some kitchen math to modify the ingredient list, which is indicated for serving 8:
4 roasted poblano peppers, peeled, seeded, deveined, and sliced into strips
8 (8-inch) flour tortillas
12 ounces Muenster cheese, thinly sliced (ours was thick; still worked great)
8 ounces soft goat cheese, crumbled
1/4 cup thinly sliced green onions
Mexican crema (optional)
Gutierrez begins with a nice description of quesadillas in general and the role of poblanos in particular. She writes that the poblano is "not too spice, although some can be hotter than others." One of the most memorable things I read in preparing for our 1989 visit to Puebla is that the poblano can vary tremendously from mild to hot. When visiting a local student's home for dinner, his mother reminded us of this, and I assured her I would be fine, as I really liked hot food. Of course, I drew the extremely hot one, and could only eat the filling! Modern agriculture has rendered the poblano much more uniform and less interesting.
|From a previous post: I've done this exact thing before,|
and I have essentially stopped buying roasted peppers.
While the peppers were sweating (in the covered bowl), I started assembling the quesadillas -- on one half of each large tortilla (we had the 12-inch kind, so only needed one each), I placed several slices of Muenster, then liberally covered them with peppers, and topped with goat cheese and scallions. I then folded them, brushed on olive oil, and placed on the cast-iron griddle. I had the heat a bit too high -- medium heat would have allowed for more even browning, rather than charring!
Still, our results were quite good, and we topped with sour cream instead of Mexican crema for two reasons: we had the sour cream on hand (from our regional dairy cooperative) and I knew our local grocery would not have it.
It was only on reading the recipe page more carefully that I learned Gutierrez makes several salsa recommendations, including a tomatillo salsa that I could have made with ingredients on hand. Something to remember the next time I make these scrumptious quesadillas!
In 2016, taco trucks became a political buzzword, as a presidential candidate invoked them in a tirade against immigration. His "nightmare" vision of a taco truck on every corner seemed like a dream to me!
|Enjoying fish tacos at a family geography night program.|