Adventures in Cooking: Quesadillas - Unraveling of my 2021 resolution!

Majida Rashid

“Texas is an obsession... It is a mystique closely approximating a religion,” wrote John Steinbeck in “Travels with Charley: In Search of America.”

Indeed. The beauty of hearing numerous languages, clement weather most of the year and a contrast in the local cuisine makes Texas magical.

It is in Houston, Texas, I made my 2021 resolution of never buying tortillas. Since then yellow corn tortillas have adorned my table numerous times. They are easy, fast and fun to make. I also started exploring other options like azule or blue flour, which to me looks more purplish.

Herbs and spices added to the corn flour create flavors which surpass tortillas that even my Mexican friends have eaten growing up. Hence in my January 2021 column, I urged readers to treat themselves with homemade tortillas once in a while. I have made big batches of tortillas because they freeze well and become as soft as fresh ones when the frozen ones are wrapped in a tea-towel and kept at room temperature. They come in handy for making quesadillas.

Here is a recap of making tortillas.

Combine together a heaped cup of corn flour, small pinch of salt, 1/2 teaspoon each of ground cumin and coriander, 1/2 teaspoon dried pomegranate, a dash of crushed red pepper and 1 tablespoon finely chopped fresh coriander leaves. Slowly mix in 1 cup of warm water until a smooth pliable dough is achieved. Cover and let it rest. This is sufficient for 6-8 tortillas.

Line the bottom disk of a tortilla maker with wax paper, place a sphere of corn dough, cover with another wax paper, bring the top disk down and press. Open and turn the flattened dough and press again. Cook on both sides in heated frying-pan over medium heat.

Nothing matches deliciousness of quesadillas when homemade tortillas are used. Either make fresh tortillas or thaw the frozen ones. I have used white onion because of their mild flavor. The cheese compensates for salt. While fresh sizzling, piping hot food’s fragrance and sounds are irresistible, the filling can be cooked a day ahead and will taste good the next day. Heat it before making quesadillas.


Homemade Quesadillas

3- 4 servings

Ingredients

2 – 3 tablespoons olive oil

1/2 cup finely chopped white onion

1-2 medium ripe tomatoes, skinned and chopped

1/2 cup tinned red kidney beans

1 thinly sliced spring onion

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepper

1 mild flavored small green chili, sliced

2 tablespoons finely chopped fresh coriander

1/2 green or red bell pepper, quartered and thinly sliced

1/2 - 3/4 cup strong cheddar cheese

1 small avocado, halved and thinly sliced (optional)

6-8 tortillas

Directions

Sauté the chopped onions in a tablespoon of hot oil. Add the beans and cook over high heat for a couple of minutes, stirring frequently. Stir in the tomatoes, cumin, chili and pepper. Sprinkle with half of the coriander, lower the heat, cover and cook for a few minutes.

Meanwhile, pour a tablespoon of oil in a non-stick shallow frying pan and sear the bell peppers and sliced spring onion over high heat. Transfer them onto a dish and wipe the pan to clear away any brown spots that appeared during the searing process.

Pour a dab of oil in the pan. Place two tortillas side by side and heat for a few minutes. Then turn one over and sprinkle with a little cheese. Top with the bean mixture and an avocado slice. Finish off with some cheese and chopped coriander.

Take the other tortilla and place the heated side on the top. Press with a flat cooking spoon. Cover the pan for a few minutes. Besides keeping the tortillas soft, covering traps the moisture and helps with the melting of the cheese as well.

Remove the cover, press down the quesadilla and turn over. Repeat the same process for the remaining tortillas.

Serve hot on a white platter and garnish with remaining avocado and a sprinkle of coriander.

Warning: These quesadillas are messy but addictive. Be prepared to make plenty because they disappear in no time.