[NewTexas]

NewTexas Cheese



Come and get you some!™

Nation: NewTexas
Home Region: Texas
Entry Category: Best Imported Cheese to IDU
Entry: Quesadillas
Nation Imported to: The Free Bears of Bears Armed


Introduction

In NewTexas, we have a very, very versatile cheese dish that is only two ingredients in its simplest form and upwards of dozens of ingredients in its most complex form. It is a dish simply called a "Quesadilla" (pronounced kay-sah-dee-yah from Spanish). A5 quesadilla is a flour tortilla (usually, but could be corn) filled with cheese and heated until the tortilla is lightly browned and the cheese is melted. It is kind of like a Mexican Melted Cheese sandwich. It is so versatile that it can be served anytime, all the time, in everywhere from homes to sporting events to restaurants to lunchboxes. Quesadillas are as NewTexan as the cowboy hat.


Ingredients and Preparation

As we said in the introduction, a quesadilla only requires a tortilla and cheese, any cheese. Typically, a quesadilla is made with Cheddar or Monterrey Jack cheese. The typical method of melting the cheese is to place the tortilla and cheese in a cast iron skillet although a non-stick will do as well. There is some debate over whether the tortilla should be heated in oil or not. Generally, we do use oil, a neutral one like Canola. We heat it until just shimmering before we put the tortilla in the pan. There is also some debate as to whether the tortilla should be filled and folded or filled and topped with another tortilla. While the two tortilla method makes a prettier quesadilla, it is not practical because it is nearly impossible to flip without the ingredients falling out. We prefer the fold method.

The keys to kickass quesadillas are mixing the cheese in with the fillings so that all ingredients are distributed evenly. This ensures that the quesadilla fillings stay intact. Also important is to use enough oil to get the tortillas to puff and crisp up to a beautiful golden brown.


Accompaniments

The traditional accompaniment for a quesadilla is salsa. Salsa comes in many shapes and sizes. It can be thin and smooth. It can be thick and chunky. It can be made from raw ingredients. It can be made from cooked ingredients. It can contain fruit, vinegar, salt, sugar or herbs. The "traditional" salsa is made from tomatoes, onions and hot peppers. But, salsas made of mangos and habanero peppers are quite popular. Basically, any type of sauce you would put on a taco, you can put on a quesadilla. Last year's Best Imported Cheese to the IDU, NewTexan Queso, can be put on a quesadilla for double-cheese goodness!


Varieties

The varieties of quesadillas are as plentiful as the stars in the sky. Queso is completely versatile when it comes to add-ins. Quesadillas really run the gamut. As long as you have tortillas and cheese, you have a quesadilla. Anything else is just "icing". There are "plain" quesadillas; there are meat quesadillas; there are vegetarian quesadillas; there are seafood quesadillas; there are spicy quesadillas; there are breakfast quesadillas; there are desert quesadillas; there are "kitchen sink" quesadillas. You can literally add just about anything you can think of that goes well with cheese. The sky is the limit to the things you can add to a quesadilla.


Expert Tips

* Mix the fillings with the cheese. Make sure everything is cut into bite-size chunks. And make sure the cheese is always grated; never sliced. Sliced cheese does not melt nearly as well and does not incorporate with your other ingredients.
* Make sure the fillings are bright and flavorful. Flour tortillas are somewhat plain in flavor and some cheeses are bland (heaven forbid). So, when you are adding toppings, you need to make sure they shine.
* Fold them to cook them. Do not sandwich them because all your stuff will fall out when you try to flip it.
* Use plenty of oil and keep it moving around in the pan. Canola or any neutral oil is best. Moving it makes sure it doesn't stick and is browned uniformly.
* Salt the exterior. Do it right after you flip it so the oil will make the salt stick. It really adds that last little kick of flavor.
* Always, always cut them in triangles! Triangles taste better. 'Nuff said.


Recipes ([small sampling)

Spicy Chicken Quesadillas

Ingredients

3 ounces (85g) shredded cooked chicken breast
1 tablespoon (12g) minced pickled jalape?o
1 tablespoon (12g) minced fresh cilantro leaves
4 ounces (115g) shredded Pepper Jack Cheese
2 (8-inch) flour tortillas
2 tablespoons (30ml) vegetable oil
Salt

Method

1. Grate the Pepper Jack into a medium bowl, mix with the shredded chicken, jalape?o, and cilantro to combine. Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over. Repeat with remaining filling and second tortilla.

2. Heat oil in a 10-inch cast iron or non-stick skillet over medium heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on the first side, about 2 minutes. Using a spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on the second side, about 2 minutes longer.

3. Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately.



Bean & Cheese Quesadillas

Ingredients

1 tablespoon (12g) minced pickled jalape?o
4 ounces (115g) Rosarita? Refried Beans (Spicy or Traditional)
4 ounces (115g) Colby Jack Cheese, shredded
2 (8-inch) flour tortillas
2 tablespoons (30ml) vegetable oil
Salt

Method

1. Finely dice pickled jalape?os, mix with grated Colby Jack Cheese. Take a knife and spread half of refried beans evenly on each tortilla, leaving a 1/2-inch border. Top the beans with half of the cheese mixture evenly. Fold tortilla over and press to seal. Repeat with remaining filling and second tortilla.

2. Heat 2 teaspoons (10ml) oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on the first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on the second side, about 2 minutes longer.

3. Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately.



Images



The Cheese Makers - The Cheese People - 2017 Version




The Ingredients




The Method




Basic Quesadilla




The Meaty Quesadillas




The Seafood Quesadillas




The Veggie Quesadillas




The Funky, Yet Yummy, Quesadillas




Quesadillas, come and get you some!™[b]
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