Quesadilla
You can make one of these variations if you have leftover Mexican-style scrambled eggs. But when I put the avocado in, it disappears before I even get a bite. These little cheese and ham tortillas are great with cold ceviche, but I often make them for dinner. They're delicious and easy to make. I roll each round, soft wheat flour tortilla multiple times. Each tortilla is made of three little triangles, and it's entirely up to you how many you eat. I can't even guess.
And although I've been beaten on this one, I insist this is the best tortilla dish. I first encountered it in Miami, at the Raleigh Hotel on the South Coast, to be exact. It's one of my favorite restaurants. It's set in an incredibly beautiful garden, dotted with sparkling lights, and the food is so good that when I'm in Miami, I hesitate to eat anywhere else. The morning quesadilla at the Raleigh is a grilled tortilla wrap filled with avocado and fried eggs, and it really doesn't get any better.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For each quesadilla:
- Soft Wheat Flour Tortilla Recipe corn tortillas
- 30 g thinly sliced ham
- 3 sliced pickled green jalapeño peppers from a jar
- 1/4 tbsp. grated cheese
- 1 finely chopped green onion stalk
- A few leaves of fresh cilantro
- 1 teaspoon of vegetable oil
- To serve: prepared salsa (eg with black beans)
We recommend
Cooking the dish according to the recipe:
- Heat a grill pan over medium-high heat. Place flatbread Place the ham on a work surface in front of you. Sprinkle half with sliced jalapeño pepper, grated cheese, and chopped onion. Sprinkle with cilantro leaves.
- Carefully fold the tortilla in half by wrapping the unfilled portion of the tortilla over the cheese to form a crescent.
Carefully lift it out and brush each side with oil, then place it in a hot frying pan and fry for a minute on each side.
Using a steady hand and a wide spatula or fish spatula, transfer the tortilla to a cutting board or plate and cut into 3 triangles. Serve with salsa. And please, feel free to express your feelings—it's so delicious!
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