Is a Quesadilla Cheesy?
As a child, growing up we always had this fascination snack that my siblings and I could make thanks to the technology of the microwave. We called it a Cheese Crisp; which just consisted of a flour tortilla and cheese; maybe you know it. Technically it was suppose to be done in the oven, hence the words, Cheese “Crisp”, but at 8 years old, that was way above my pay grade, so the microwave worked just fine. It wasn’t until years later that I heard of the Quesadilla and I remember thinking, “What’s the big deal? It’s just a Cheese Crisp folded in half.” But, the Quesadilla is on more menus and just about everybody knows about them and I still make both to this day. So let’s go ahead and dig into making one of these cheesy recipes.
First things first, you’ll need some flour tortillas and cheese. Now traditionally we always used cheddar cheese, and you can use either mild or sharp, just pick your favorite. However, if you want to step into my gym, I would recommend you grabbing some Pepper Jack Cheese. That’s my favorite. Now the beautiful thing about making a true Quesadilla is, much like a Frittata, you can put anything you want inside. Onions, peppers, Chicken and beef are just a few common practices amongst kitchens. You decide how much flavor you want to squeeze from your Quesadilla. Ultimately how hungry you are and how much effort you want to put into it will also be a factor. I would however recommend that if you put in any of the above items I mentioned that you take the time to sauté the veggies and grill the chicken or steak. That will intensify the power and flavor of your Quesadilla to the point you may feel you want to die and go to heaven.
A Quesadilla Ingredients:
1 flour tortilla
1/2 cup Cheese (Cheddar or Pepper Jack)
2 tbs green chilis
For this recipe I keep it simple. The ingredients are tortillas, chilis and cheese. So if these are the only items in your refrigerator, that’s all you really need. Just fill one side of your tortilla with your favorite cheese, then scatter some chili’s over the top, fold and sear in a hot pan over medium for half a minute on each side, or until you reach your desired color. The most important thing is that the cheese melts. That’s it and that’s all. In no time you’ll be enjoying one of my family’s favorite snacks, a Quesadilla!
Less isn’t More with Homemade Guacamole!
If you’re lucky, you’ve stumbled upon my recipe for Homemade Guacamole and not some other plain Jane Witch’s brew. Even the most popular sites have a very mediocre version of what they think the recipe should be and they are missing the very thing that makes Homemade Guacamole exciting, FLAVOR! You know the saying that sometimes less is more? Well, in this case, more is more. That being said, you’re going to want to make sure you’ve got all of the ingredients in the list below before you venture off to the kitchen to make this pot of gold.
Homemade Guacamole Ingredients:
2 Chopped Garlic Cloves
1 Pinch of Fresh Cilantro
1 Chopped Jalapeno
2 Green Onions (Scallions)
1 tbs Bouillon
1 tbs Oregano
1/2 tsp Cumin
1/2 tsp Black Pepper
1/2 Squeezed Lime
Mix all the ingredients together and add salt to taste. If you like more of a kick, add some Cayenne or Paprika. If you can control yourself, over night it in the refrigerator so that the Guacamole can marinate and it will really brings out a ton of flavor. Just make sure that you cover it so it doesn’t turn brown.
I love to cook. I love to eat. I absolutely love food. But! I don’t eat drink and sleep recipes. I can’t stand all day in a kitchen preparing meals for others that I’m simply not going to be able to sit down and enjoy for myself. Though I love the critics, and I enjoy the compliments, if I’m going to endure a full day stand in the kitchen I’m going to inherit a headache.
Moderation is the key for good cooking I think; at least it is for me. I’ve got to resonate after I take in a good meal and process what I can do better next time. Putting it down on paper doesn’t seem to help. In fact it’s actually something I avoid wholeheartedly. Doing the blog, the facebook page and the Youtube channel weren’t even things that I originally wanted to do, like, at all. My brother talked me into it. And the problem I find myself repeating constantly is making the time to write down these recipes that I’m constantly perfecting on a daily basis.
As you can see here, I’m clearly cooking. There’s the evidence right in front of you. But, I ask myself, “Is this something others want to be cooking?”, “Are these secrets that I even want to be giving away?! It’s really tough to swallow sometimes. A ton of hard work goes into making a dish something that everyone wants and loves to eat, then just hand over the recipes.
Why do others do it? We see it all over the web these days right? What’s the payoff? Advertising! Commercials, product placement and pay per clicks. Guess what though. You’ve got to be getting hundreds if not thousands of ad clicks a day to see any results from that kind of gig before you even see a dime. I haven’t. not even one red cent. Not that I’m complaining, I just want you to recognize that some people just love what they do so much they feel like keeping things to themselves. That way our hobbies don’t become headaches and we don’t become slaves to the pills that stop the pain.
I don’t want that for me; headaches that kill the passion I have for my hobbies. As long as I can share the things that I’ve learned through my education and experimentation, I’ll keep cranking out recipes for Poor Mans Gourmet Kitchen. But like any true artist out there, sometimes you’ve got to wait for the release of a masterpiece!
On a lighter note, here are a few concoctions I’ve been thinking about writing about. If any of these recipes catch your attention I’d like to know about it. There’s a Lo mein noodle that is as good as any restaurant or fast food I’ve ever had; grilled Salmon smothered in a sweet and sour sauce with veggies; Nachos… baked; Ceviche Tilapia; fresh Chicken Tequitos; and last but not least, a Chicken Wrap with a Peanut Lime sauce!