Mexicali Zucchini Broccoli and Corn Quesadilla
To kick off my inaugural recipe in the new Mexicali category about three weeks before I had planed I have a completely none spicy dish that is merely included because it is basically a quesadilla even if it has no heat. I wouldn’t know what to call it if not that. Now although this doesn’t have any heat it is a quesadilla in the truest sense of the word it is a tortilla filled with stuff and cheese folded over and then lightly sautéed until a perfect golden brown cut into quarters and served with the usual accompaniments. So, if it looks like a duck, cooks like a duck and resembles a duck maybe it’s a duck.
I just wanted to show you it doesn’t matter what you call it the combo works together and is all very cohesive as a pairing so it lacks spice turn up the heat on your salsa if it bothers you too much. Now before you go sending me hate mail or comments understand over the last several weeks I have been trying to get you to let go of the titles, borders and names and just enjoy good food for what it is good food.
Sorry I looked at this vegetable combination and as much as I wanted to use pepper jack to bring some heat to the recipe I couldn’t bring myself to do it. There is only one true cheese for this grouping and that was white cheddar and growing up where I do means only one place Vermont. Vermont you say it is on the Canadian border not the Mexican one how can you do this? For the same reason a chef that trained in Paris would use a particular sauce on something because some things just pair so beautifully together you don’t dare try and part them from one another.
So I offer you, one a totally new vegetarian recipe for your liking, and two a totally north of the border (way north) recipe that is totally in love with this Mexican dish even if it is far removed from Mexico city. I tried to think of where to put this and the only place I thought brave enough to make a Mexican dish like this was California. I mean where else do all trends start when it comes to food it seems in America. I mean no self respecting Texan was ever going to serve you this and that left only here so I offer up for your culinary approval my take of a lost New England girls idea of a simple appetizer that even the kids will love.
- 6 Mission, 10 Inch Burrito Flour Tortillas
- 4 cups broccoli flowerets, chopped
- 2 small zucchini, diced
- 1 can whole kernel corn, drained well
- Cabot Vintage Choice Cheddar, shredded
- Salt and pepper to taste
- Olive oil for cooking
- Start by preparing the zucchini and broccoli by chopping and dicing them and then place in a steaming basket and steam them until tender to the fork.
- Allow any excess moisture to dissipate first then take a tortilla and place it on a dinner plate and sprinkle some of the cheese on one side then top with the zucchini and broccoli and then sprinkle some of the corn on it and top with another sprinkling of cheese.
- Add salt and pepper to taste and carefully fold one half over the other and gently press down.
- In a large skillet heat a small amount of olive oil until it is hot over a medium heat and with two spatulas carefully lower the quesadilla into the oil sauté for a few minutes until golden brown then with the two spatula method carefully flip onto the other side and brown it too.
- Remove to a plate and cut into quarters.
- Repeat the process until all the quesadilla are cooked (you can keep them warm in the oven on a baking sheet at the ovens lowest setting).
- To serve place some of the quartered quesadillas on a plate and serve with any of the following as an accompaniment, guacamoles, sour cream and or various salsas.
Our début recipe in our new Mexicali category is a Mexican inspired recipe it is one not spicy sorry if you were expecting heat there is none. Two it is completely vegetarian as has been the case with a few of my recent recipes and three is just yummy no matter what you call it. I hadn’t planned on opening this category for a few weeks but I just had to do this recipe it sounded so good to me. I love quesadillas to start and I love this veggie centered one I know it is not spiced but when it came time for cheese I suppose I could have used pepper jack but I love all these veggies with Vermont white cheddar sorry I am from New England and so I made it based on taste rather than cuisine. So call it what you may it is a lovely appetizer quesadilla and I’m sure you will agree after tasting it.
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