Sunday, October 30, 2016

On the MENU - Mexican Beef Quesadillas

We had beef leftovers again and the need for a simple quick supper. We always keep sliced, pickled jalapenos and peppadews in jars in the fridge and tortilla wraps in the freezer. We always have grateable cheese, fresh tomatoes and we live off avocados. So this fits the bill. We have made the recipe for two, but you can double up. We used a combination of local and English cheddar and some halloumi cheese, it's what we had. As long as it melts, it will do. The main mistake most people make with tortilla wraps is that they forget to toast them first, if you don’t do this, the texture is a little slimy and raw. Do this in a dry pan for just a couple of minutes each side to warm and lightly toast; you will see small brown circles, and the tortilla will become soft and floppy and malleable - then they are done. Don’t let them crisp. If you have any basil, coriander or other micro herbs you can add those. And you can add sliced avo if you don't have guacamole. And any other cold meat or chicken would work just as well
2 wraps per person - 300g thinly sliced cold roast beef or steak - 50g grated cheese - 3 or 4 jalapeno peppers - 5 peppadews - 6 baby tomatoes, sliced - 3 T chipotle salsa - guacamole - cream cheese
Turn your oven on to 180C. You will need two shelves. Put in two dinner plates to warm. Roughly chop the jalapenos and peppadews, mix with the sliced tomatoes and the chipotle salsa. In a flat dry frying pan, toast two tortillas and put one on a hot plate, keep the other warm. Cover the base of the tortilla with half of the cheese. Spread over half of the salsa mix, top with half the sliced beef. Cover with the second tortilla and put into the hot oven. Make the second one. Leave them for about 5 to 6 minutes in the oven until the cheese has melted. Serve topped with the guacamole and the cream cheese and a simple salad. And the wine of the week
© John & Lynne Ford, Adamastor & Bacchus 2016
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