22 June 2007
There are always the quesadillas when you have zero ideas about what to do for food and eating. I find them best when stuffed with as much stuff as you can possibly fit.
Very thick quesadillas.
green onion/other onion
any spices such as cumin or chili powder
salsa/various desired garnish
Get some, soak them overnight, and boil them until tender.
Put it in the rice cooker/in a covered pot with double the amount of water and cook until done.
When the black beans and rice are done, make quesadillas. Get out a tortilla and layer it with a little cheese, a little rice, a little spoonful of beans, a few slices of jalapeño, a handful of green onion, some spices, and a second little layer of cheese. This amount of stuff should fill a quesadilla to the point of bursting.
You can also add anything else you can think of. Bell peppers of various colors are good. The cheese can be any kind that sounds appealing; we mostly use cheddar, but white cheeses in the monterey jack/queso fresco/even mozzarella area are better. For spices, I mostly just add a tiny bit of cumin. This time I didn't add anything. There's already a jalapeño in there!
I like to layer only half of each tortilla and fold it over, such that I can pick up the whole thing and shovel it into my mouth as swiftly as possible, but a whole flat tortilla covered by another clearly also works.
Heat a frying pan, add quesadilla(s), and cook until the underside is crisp and golden. Flip and cook the other side. This side will take less time since it's already been warmed. You can also put a lid on the pan, which is a good idea considering the fullness of the tortillas. You want them hot through as well as goldenified.
When done, eat as soon as you aren't going to burn the skin off the roof of your mouth. Eat them plain or with salsa or sour cream or plain yogurt or guacamole or lemon or lime or all of the above.