Posted by: bkivey | 27 May 2012

Quesedillas and Salsa

I wanted some quesadillas last night, and I didn’t want to buy a pound of sour cream that would eventually go bad before I could use it all, and I didn’t want to buy salsa. I looked at the ingredients on the salsa label, and didn’t see any reason why I couldn’t make my own. I’ll give you the recipes I used for the salsa and quesadillas, but there won’t be any precise measurements. At one time in my life I worked for years in a kitchen (mostly while going to school), and I ‘know’ how much ingredient to use to make a good dish. Part of the fun of cooking is experimenting.


1 small to medium size tomato



Olive oil




This is really not a true salsa, but it’s pretty good.You should really make this a day ahead to let the flavors mingle, but if you make it first and let it sit in the refrigerator, it will work well enough.

Dice a tomato into small pieces. A small one will make plenty for two or three people. Cut a 1/4″ slice from a white onion, and dice it up. Add a couple of minced garlic cloves. Depending on your taste for the herb, you may want less. Add a little olive oil, and a dash each of salt and pepper. Usually you put cilantro in salsa, but I didn’t have any on hand and forgot to buy some. Stir well, cover, and put it in the refrigerator.


8″ flour tortillas (2 per person)

Meat of your choice


Jalapeno peppers

Lime juice


Cheese of your choice. I usually use pepper jack.

Olive oil

Green enchilada sauce

I usually use 8″ flour tortillas, but pretty much any size will work. I used chicken for the meat, but pork or beef, or even fish will work, or you could go vegetarian. One good-sized chicken breast will make enough filling for two 8″ tortillas. I microwave the meat, then put it in the freezer to cool.

While the meat is getting nuked, preheat the oven to 350F. In a 12″ frying pan over medium heat, heat a tablespoon or so of the oil, and add a diced onion slice, sliced mushrooms, and minced jalapenos. Add lime juice to taste. You’re just looking to lightly saute the vegetables. When the onions are translucent, add the enchilada sauce to taste. You want enough to bind the ingredients together without making a sauce. Remove from heat.

Put the tortillas on a sheet pan. By this time the meat should be cool enough to work with, so take it out of the freezer. Dice it into small cubes, and add it to the vegetable mixture. Divide the mixture among the tortillas. Grate enough cheese to cover the filling on each tortilla, and place a second tortilla to cover. Press down firmly enough to seat the top tortilla, but don’t mash the ingredients. Place in the oven for about 10 minutes.

When the cheese is melted, the quesedillas are done. Remove from the oven, and slice them like a pizza. Serve with the salsa. One 8″ quesedilla will feed one reasonably hungry person. Serve with the Mexican lager of your choice. ¡Goce!


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