#175 quesadillas

from Plenty

This is absolutely not a recipe that I would be making if I weren’t trying to cook through this cookbook. I mean first of all, I don’t need a recipe for a quesadilla, and then even if I did I would certainly not be looking to an israeli-english chef for one. But nothing looked bad with the recipe and I felt like it would be a great use of some summer farmer’s market produce, so here I am making it.

The salsa was delicious, consisting of sliced red onion soaked in white wine vinegar, tomato, red chili, cilantro, lime, salt and avocado. The recipe also call for a puree of beans with ground coriander, cumin, cayenne and fresh cilantro. These components are then stuffed in a corn tortilla with cheese, chopped pickled jalapeno and sour cream, folded in half and then cooked on a grill pan. This was a pretty sub-optimal way of doing things. It would have been much easier to just put the beans and cheese between two tortillas, cook in a regular pan, and then top with sour cream, salsa and jalapeños. As you can see they just look a bit messy.

Was I outright offended? No. They were tasty. I might even make the salsa again. But I definitely will not be doing the whole thing over.