Friday, February 8, 2008

Fiesta!! (then Siesta!)

Eat at Joe's

These are basically chili and cheese quesadillas. They are topped with my "Guacamole Salad" and cilantro, garlic, and salt infused sour cream.

Here's the basics.

Make your own chili. No, you can't have my recipe. It's mine. :-P

You'll need:
Soft Taco size flour tortillas
Large Fry Pan (big enough to hold the tortillas)
Your Chili
Sharp Cheddar Cheese, Shredded
Jack Cheese (Pepper Jack, if you likey the spicy), Shredded
Sauteed Onions
Fresh Cilantro

Guacamole Salad:
Sliced Avocado
Sliced Red Onion
Olive Oil
Fresh Lime Juice

Toss together, keeping slices sorta whole. Let chill in the fridge.

Sour Cream:
8 oz Sour Cream
Fresh Cilantro, Chopped
Kosher Salt
Crushed Garlic

Mix and store in fridge.

Heat the large frypan. Toast the tortillas on both sides to warm through. Place one in the pan, sprinkle cheeses on top and allow to start melting. Sprinkle with cilantro and sauteed onions. Top with another tortilla. Allow to melt-meld together, and carefully flip to toast on both sides. Remove from pan and place on cutting board. Repeat for as many quesadillas as you need to feed your hungry peoples.

Allow the quesadillas to sit for about 5 minutes before cutting, this will prevent cheese ooze-age. :)

Cut the quesadillas as you would a Pizza, I usually do 4 quarters, since they're pretty much a knife-and-fork operation anyhow.

Place the quarters centered on a plate slightly larger than the quesadilla quarters.
Top each quarter with a large spoonful of your chili.
Top the chili with a spoonful of the Guacamole Salad.
Top the Guacamole Salad with a dollop of the Sour Cream.

Sprinkle with additional fresh cilantro, and serve with a knife and fork.

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