cooking @ home

Here’s a bit of a departure. This recipe uses pretty much all off-the-shelf ingredients to make a nice quick meal and a trip for the tongue to another country’s cuisine.

Yes, I like fresh. But I also like fast. So what happens when they conflict? Which one wins out? Pretty much the same answer as everyone else: When the difference in the end taste is comparitvely small and the difference in the time to make it is relatively great, then go with the quick one. (And conversely, if a little bit of increased time produces a much more tastier dish, then go with the fresh.)

After all, how often do you make your own pasta from scratch — if ever? Salsa, sure you could make your own, but why when you can grab a jar at the market or local convenience store that tastes excellent? Tortillas. Are you really going to grind the meal together on a stone and put them in a brick oven? Why not go harvest the corn while you’re at it? Yes, I kid. So this is definitely one of those times when store-bought or pre-packaged works out for best.

Was the above necessary? Um, probably not, but I’m feeling a bit (needlessly) guilty for offering something so basically simple. Then again, flavorful, fast and simple. Nothing to be guilty about at all. You will find this so vastly superior to it’s fast food derivative, you’ll find yourself making this at home again and again.

Right now, this is a nice family meal. I’ve made the proportions below to serve two. This way, it’s super easy to double it once and it’s a family meal. Double it again, and you’re on your way to delicious party food. Also, this recipe works well if you substitute ground beef. However, when I substituted chicken I found it over-powered by the salsa and other ingredients.

Btw, I’m from Philadelphia where we love pizza and we created the Philly cheesesteak. This dish is such a wonderful Mexican combination of the two. How can you not love it!

Steak Quesadilla
©2007 Harry Kenney

ingredients:

4 soft flour tortillas (preferably the larger, 10-inch diameter ones)
1/2 cup salsa (choose your heat)
handful of shredded Mexican cheeses
4 frozen thin steaks (the paper-thin ones for sandwiches)
one diced medium yellow onion

garlic powder
chilli powder
cilantro (optional)
salt
pepper

recommended sides:

box of rice primavera (for this meal, suggest Goya over Ricearoni)
can of refried beans

In the above proportions, serves two
Prep time: None
Cooking time: 10 minutes (longer with the rice)

If you’re doing sides (like rice or refried beans) get them going before you start on this main event.

The following is optional, but it gives it more a realistic and deeper taste with the crispier tortillas and can be a whole lot of fun too. (Just keep the kids away.) Take out four tortillas. You need a top and a bottom for each serving. Turn on the front burner on low. With tongs (or two tablespoons used as tongs), take one and place it directly atop the burner. (See photo.) You want a slight browning or scorching on each side. Roughly three to eight seconds per side, depending. Do it on the other side and to the remaining tortillas and reserve.

Dice the yellow onion and place in hot pan, medium heat with oil. Let them get transparent and lightly golden.

With the four portions of thin frozen steak, either let them defrost on the counter for about five minutes or place them on a plate in the microwave for about 40 seconds on high. Normally to make these, you want them in the pan immediately so they don’t fall apart. For our use, you want them to fall apart. In fact after the defrosting or microwave, crumb them up with your hands onto the plate so you have a nice loose pile of the steak. Add to pan with onions, turn heat up slightly to medium-high. Season with the spices. Cook until brown, but steak is still moist; don’t overcook.

Take a plate. Place a paper towel atop it, and one tortilla atop that. Put half the steak onto the shell and move it around for even distribution. Take several tablespoons of the salsa and do the same. Take some of the shredded cheese in hand, and place around likewise. Make certain a small amount of the cheese gets to the very ends, as this well help with sealing.

Top this with second tortilla shell. Give a firm but light push overall, and also push around the end edges. Place in microwave for 40 seconds on high. (The paper towel will ensure the bottom shell doesn’t moisten. It will also help catch any overflow of the ingredients.) Take out and let sit a minute and build the next one.

Slice your quesidilla with a pizza slicer preferably, or carefully with a knife so you end up with four segments or triangles. With your fingers push around all the edges to help “seal” it a bit. Serve by itself or with the suggested sides or your own sides.

Easily turn this meal into party food by taking the above proportions and times it by 2.5 — that is, using all 10 tortilla shells.. Now instead of putting it out piece meal by “sandwich”, serve it up as a stack of 20 quesadilla triangles and let folks take as much or as little as they want. Fiesta!