This post is also available in: עברית (Hebrew)
Quasadillas, to me, serve as a great option for a quick fix for lunch or dinner, or even as a buffet option at dinner parties.
They are easy to make, and fun to eat with your hands. Besides, if you close your eyes, and in my case ignore the background nose from the kiddies and the doggy just for a moment, you can imagine you are on a hammock on a nice warm Mexican beach, sipping cold margaritas, with a slice of lemon and some sugar around it 🙂 .
The Mexican tortillas are usually made with corn flour, whereas the tortillas in US as well as where I come from, are usually wheat flour based. I was contemplating whether to provide a tortilla recipe to go along here (vs. just the filling), and decided for the filling only. This is due to the fact that personally I would rarely make tortillas from scratch at home, as its a bit of a headache: you got to prepare the dough, roll perfect rounds (which I can never get to look perfectly round or perfectly thin for that matter) etc., and if you desire the corn flour based ones they tend to be even a bit more cumbersome. So, I found a brand that sells tortillas made out of corn flour and water only (and no preservatives or any other non-needed additives), I buy them, they keep frozen, and I take as much as I need out when ready to have some, they are perfectly round and thin, which makes them the perfect solution, for me. If you are into making them yourselves, it is of course a viable option.
You can pretty much go crazy with the quasadillas filling, it is totally up to your taste and sense of adventure. My version in this recipe is a bit sweet (from the almonds and the roasted peppers), a bit sour (from the lemon), a bit salty (well, from the salt). I make this family friendly, and I don’t eat very spicy food myself so no hot peppers here, but if you are a fan of them, some hot pepper definitely fits here well.
As for being friendly to the environment, and avoiding throwing food, you can of course use yesterday’s dishes as a filling for the quasadillas. This recipe for example, I almost never make from scratch (as I don’t have the privilege of the time when my girls are hungry), what happens is many times I’d already have pre-made roasted peppers and almond cheese in my fridge (and I recommend you’ll have too, as both fit in so many dishes), so what’s left is only to prepare the onions, which is replaceable also if desired. Only thing that matters is, that the tortillas will be served warm.
- 8 frozen tortillas of your choice
- 2 cups almonds
- ¾ cup water (and some more as needed)
- ¼ cup lemon juice
- 4 onions
- olive oil (or other oil of choice for frying the onions)
- 2 big red peppers
- Kosher salt
- Prepare the roasted peppers:
- cut the peppers into large strips, place the strips in a large pan, spread with olive oil and sprinkle some salt on top, place in the oven at 180 degrees until their peeling turns almost all black and wrinkled (around 30 minutes). Place in a sealed box while still warm and let them “sweat” inside for a while. When they cool down remove the peels (which will be easy now after the “sweating” part) and cut into smaller stripes. The peppers will produce some liquids when cooling, don't throw it as it is tasty and we'll use it in this recipe later.
- Make the almond cheese: blend together the almonds (2 cups), water (3/4 cup), and lemon juice (1/4 cup). Add water as needed until it reaches the consistency similar to cream cheese (you may need to stop the blender and scrape down the sides a few times). Keep aside.
- Warm a big skillet with 2 table spoons of olive oil on medium heat, add the onions and fry until golden brown (about 10 minutes). Add the roasted peppers liquid (that you kept before) to the pan, and stir, add the roasted peppers stripes to the pan and stir well for about 2 minutes. Add the almond cheese and keep frying for another minute while constantly stirring (to avoid burning it).
- Make the quasadillas: Take one tortilla out of the freezer, place it on a non-stick pan (no oil needed), spread half of it it with a rich layer of filling, fold the other half on top of it, and go over the edges pressing gently with your fingertips to make them stick. Warm for one minute, then flip and warm the other side for another minute. Remove and serve immediately. Repeat with this process with the reset of the tortillas as needed.
- *Recommended served with a fresh tomatoes salsa on the side.
P.S.
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Moran