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Home Cooking

Quesadillas loca

ChiliDude | Sep 14, 201510:29 AM     5

I have often stated at this website that I belong to the "What if...?" school of cooking specializing in "cuisine impromptu."

A few weeks ago I bought a large bag each of whole almonds and pecan halves at a wholesale club store. The nuts were to be used as healthy sources of protein when I wanted something to nibble on between meals. The amounts in the bags were overwhelming so I decided to do something a little CRAZY.

I made quesadillas with 10" flour tortillas, some ground nuts, 4 homegrown ripe jalapenos (stem removed, sliced in half to remove seeds and sliced in pieces), and a combination of shredded sharp cheddar and shredded Parmesan cheese.

The quesadillas are prepared in 2 stages using an old-fashioned cast iron skillet that has been swabbed with canola oil. The 1sr layer on half of a tortilla was the nuts evenly spread ground nuts followed by the placement of slices of jalapeno chiles, and then liberally covered with the cheeses. The uncovered halves of the tortillas were folded over the covered halves in the skillet one at a time, but both quesadillas in the skillet at the same time.

First the skillet was heated on the stove to cook the bottoms of the quesadillas and then the skillet was moved to the oven under the broiler. When the quesadillas were ready to serve they were sliced into 3 wedges and plated.

Will I go thru this process again? Darn tootin' because the results of this experiment were delicious.

Vivi, ama, ridi e specialmente mangia bene (Live, love, laugh and especially eat well).

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