I have yet to eat a quesadilla quite as good as the ones I ate in college, but this recipe, I think, comes pretty close.
Bear in mind, the quesadillas I ate in college and the quesadilla recipe I'm about to publish probably aren't the most authentic -- which is probably why I like them so much. I'm not usually a big Mexican-food eater. I don't really enjoy hot and spicy foods; My husband, Frank, however, could eat Mexican food every day of his life and not bat an eye. In fact, if I could hook him up to an IV of salsa, I would.
But anyway, I'm getting off track.
The best thing about quesadillas is that you can mix and match ingredients according to your tastes. I chose a steak quesadilla recipe, but you could switch it out for chicken or mushrooms. Or, if you short on cash, you could just use various types of cheeses.
Here's the recipe I tried:
Steak Quesadilla
1 red pepper; 1 yellow pepper; 3 large mushrooms; 1 lb. of le
an chopped steak; 1/2 cup freshly shredded pepperjack cheese; flour tortillas; a dollop
of butter; Dale's steak seasoning
Chop the mushrooms and peppers into thin strips as shown below.
Next, put the mushrooms and peppers into a skillet on medium hight heat. Be sure to add a little olive oil so that the peppers and mushrooms won't burn.
Combine about 1/4 cup Dale's seasoning sauce (or your favorite steak seasoning sauce) and the lb. of chopped steak in a separate skillet on medium high heat. Cook until done.
Shred about 1/2 cup of pepperjack cheese.
In a smaller skillet, place a dollop of butter over medium heat. After the butter melts, place one tortilla on top, then place the mushrooms, peppers, cheese and chopped steak on top of the tortilla.
Place another tortilla on top of the ingredients. The cheese should be partially melted by this point. Carefully flip over with a spatula to brown the other side of the quesadilla.
Place the quesadilla onto a plate. Top with more cheese, salsa and a few more peppers and mushrooms.
Bon appetite!
