Choose only very fresh tortillas. If they are not soft and pliable, they are not fresh. You do not want dried out, old tortillas. Pick up the package and toss lightly in your hand, bend them back and forth. If they bend easily, they are fresher than those that crack and break.
Better yet, get a tortilla press and make your own. Just be sure to use fresh flour.
Ingredients Needed:
* Soft and fresh 8″ flour tortillas (Mission or Chi-Chi’s are usually good or make your own)
* Pace picante sauce or salsa of choice (we prefer medium and hot salsa)
* Hot jalapeno pepper slices (optional)
* white American cheese (available in your gourmet cheese section or deli)
* pepper jack cheese (Monterey jack with jalapeno peppers)
* Sargento or Kraft shredded Mexican cheese blend (comes shredded in a plastic bag)
* Olive oil spray
* 1-2 Tablespoons butter
* Optional: frosted beer mugs, ice cold Corona, and fresh lime wedges
Instructions:
1. Shred the white American and pepper jack cheeses. The finer the shred, the better the melt. Zyliss rotary shredders like those used at Olive Garden are great to have as a kitchen accessory; they shred chocolate, too. If you don’t have one, a standard cheese shredder will work fine.
2. Allocate a plate for each individual diner.
3. Put a fresh and pliable tortilla on each plate.
4. Add shredded cheese, including all three varieties. Don’t be stingy with the cheese, but don’t get carried away, either.
5. Do not put all the cheese in the center. Distribute it evenly on the tortilla to within about 1/8-1/4 inch from the edge.
6. Distribute jalapeno slices on the quesadilla.
7. Add a tortilla on top, forming a “sandwich.”
8. Spray non-stick skillet with olive oil spray.
9. Place butter in skillet and heat to medium/medium high.
10. Add quesadilla.
11. Don’t start flipping it too soon. Give it time to cook. Some cooks are bad about that, getting impatient and flipping repeatedly.
12. Using a plastic spatula, lightly “mash down” on the top layer.
13. When cheese starts melting, give it a minute or so, then lift the edge to see if bottom is browning.
14. You don’t want to burn the bottom, but you want it to have a nice golden underside. You can use more butter if needed, but don’t over do it.
15. When bottom is golden brown, carefully lift the quesadilla, add some more butter to skillet, and flip over to cook the other side.
16. Watch it closely so butter does not burn.
17. When bottom side is brown, remove to dinner plate. Cover with foil or place in oven on very low heat if you have several more to prepare.
18. Slice into pie shaped wedges before serving.
19. Serve tableside with guacamole, sour cream, and Pace picante sauce or other salsa.
20. You can also serve tortilla chips (Tostitos are good) along with salsa or white cheese queso dip.
21. For a real authentic Mexican experience (adults only), serve ice cold Corona beer in a frosted beer mug along with a wedge of lime to squeeze in the beer.
That’s all there is to it. I hope you enjoy your authentic Mexican food cheese quesadilla, right at home.
Visit The Rancher’s Daughter to get more delicious Authentic Mexican Food recipes that are quick and easy to make such as White Cheese Con Queso Dip.
Article Source:
http://EzineArticles.com/?expert=Laura_Maness_Brown
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