Had a busy few days. Have collected my favorites from over the weekend which I will share over the next 24 hours. I didn’t have time to snap them all up and some are still works in progress (a breakfast poutine I will share with you next time I make it!). But I will post what I managed to get for ya!
Kitty is a bit sleepy so there won’t be much banter here today.
All I can offer is my cat, Catbot’s theme song.
(Clears throat). Meow meow meow meow meow meow meow meow meow / maow maow maow maow maow maow maow / kitty kitty kitty kitty kitty katoo / maow maow maow maow maow *henu. *Henu is hello in cat. Un henu is OH HELLO in cat – ’cause these are important distinctions)
Recipe: (This made enough filling for 2 full size quesadillas not folded using 2 tortillas each – feel free to double or triple depending how many people you need to feed)
- 2 large or 3 small green jalepenos sliced into strips (take out seeds – can use poblano or green bell if you want it milder)
- half red onion sliced or diced
- 2-3 crimini (brown) mushrooms sliced
- half a zucchini diced
- dashes of taco seasoning ( I love this one Taco Spice by Cape Herb & Spice)
- dashes of chili powder
- Cheese curds (or shredded Monterey Jack, Jalepeno Jack or Oaxaca)
- Spelt Tortillas (recipe below or get these ones Rudi’s Spelt Tortillas)
- Olive oil (to sautée the veggies and pan fry the quesadillas)
- Butter (add in when doing the mushrooms)
- Sour Cream (organic probiotic preferred)
- Ranchera Sauce (make your own or get this one Salsa Ranchera)
- Chipotle Hot Sauce (optional)
NOTE: You can put whatever you want in this thing! This is just what I felt like / had in my fridge. Will post alternate versions down the line.
Ranchera Sour Cream:
Mix sour cream and Ranchera sauce together in a bow. About 3/4 SC to 1/4 RS. You can also add in some Chipotle Hot Sauce (I like this one). I just didn’t have any this time. But that’s what I would’ve done to increase the heat!
Spelt Tortillas Recipe:
I haven’t developed my own recipe yet. In fact this is my first time making tortillas. So if you want to try them you can find the recipe and method here: Tortillas From Scratch
Note: I subbed spelt for the regular flour.
I think I will play with it some more next time. Might try to make them close to the Rudi’s tortillas I love so much. Play around with adding some apple cider vinegar and maybe a few spices. Would love to make a jalepeno version as well.
Note: I found they dried out a bit after they cooled. So make sure to toss into a sealed container or bag to keep them soft. I also froze half the dough for future use as the recipe says 16 portions. That said I found the tortillas a bit small. I would do 12 portions next time, especially if making them for a burrito or wrap. The size would be AOK for tacos but in that case I would like to find a nice corn based recipe 😉
Sautée the onions until golden brown, add in the jalepeno slices. Cook til starting to get some nice brown marks from the heat. Push onions and jalepenos to the side of the pan. Add the mushrooms to the middle with a dab of butter. Leave them alone til they start sweating moisture and getting nice and golden as well. Mix the veggies all together. Turn the heat on low and add in your zucchini to incorporate the flavours. Dash in some taco spice and chili powder. Stir and turn off heat. You don’t really want to cook the zucchini. They will get extra cooking in the quesadilla. Overcooked mushy zucchini – bad. Gently heated yet still pretty raw zucchini – good. TRUST ME.
Have your cheese ready to go. You may need to break apart some of the larger cheese curds.
Put some olive oil in a preheated pan, about medium. Throw on your first tortilla. Top with some of the cheese, then the veggie mixture, then more cheese. Top with your second tortilla. Leave alone for a while. Maybe 3-5 minutes. If you smell burning check and turn the heat down a bit. All stoves vary. Once you get a nice golden brown crust and the cheese is melting then flip to cook other side til all cheese melted and both sides are golden.
Cut into wedges and serve with Ranchera Sour Cream!
Snap Attack. GO!