I just came up with these...seriously good stuff..Note to self : make more often...also make when you entertain)
Heat olive oil, saute 1 pack of sliced white mushrooms (yes, white, not cremini), on a high heat till slightly brown. lightly salt, remove and set aside. Heat more olive oil in the same pan, add thickly sliced green pepper, red pepper and white onion (first slice, then cut peppers into three, and onions into 2). Saute on high heat for a very brief amount of time and salt. Remove and set aside. Heat oil (again!) and add medium sliced half savoy cabbage. Saute on high heat very briefly, salt lightly and mix all the veggies back in. Remove on a plate and set aside. Believe it or not, but heat olive oil again, add 4 medium cloves (if big, add 3) of garlic, finely chopped. Add about a tablespoon of dried oregano, a big pinch of red chilli flakes, and saute briefly (don't let it burn, but the garlic can be slightly browned). Add a small can of plain tomato sauce, a small pinch of paprika, a very small pinch of garlic powder, a pinch of salt, a few turns of black pepper, a dash of tobasco sauce and a big handful of chopped cilantro. Keep stirring the sauce on medium to high heat till it thickens significantly. You almost want a paste - like sauce. Set aside. Now, spread about 2 tablespoon or so of the sauce on a whole wheat tortilla (from TJ's). Set the tortilla on a hot griddle (sauce side up, of course!). Spread generous amount of the mixed veggies into a thick layer. Also add a very generous amount of grated Asiago cheese (it must be from wisconsin!!...well that's where mine was from..sure go ahead and use the super market cheese bought on sale...but then don't blame me if the "killer" part doesn't work). Place another tortilla on the cheese (I didn't use any butter or oil), and press firmly. Cook on a medium flame till it crisps on one side, turn, cook till the other side crisps too. Slice into quarters ... do NOT serve with salsa or sour cream or guacamole (that would be an insult to these Quesadillas...ok fine, I admit I didn't have any of these around..but I swear it didn't need any of these)...serve hot, obviously!
If you really want to be blasphemous, add some form of black beans, or other fillings that catch your imagination (or nutrition obsession)..But make no mistake, it's the sauce and cheese that make these Quesadillas, well...killer!
Heat olive oil, saute 1 pack of sliced white mushrooms (yes, white, not cremini), on a high heat till slightly brown. lightly salt, remove and set aside. Heat more olive oil in the same pan, add thickly sliced green pepper, red pepper and white onion (first slice, then cut peppers into three, and onions into 2). Saute on high heat for a very brief amount of time and salt. Remove and set aside. Heat oil (again!) and add medium sliced half savoy cabbage. Saute on high heat very briefly, salt lightly and mix all the veggies back in. Remove on a plate and set aside. Believe it or not, but heat olive oil again, add 4 medium cloves (if big, add 3) of garlic, finely chopped. Add about a tablespoon of dried oregano, a big pinch of red chilli flakes, and saute briefly (don't let it burn, but the garlic can be slightly browned). Add a small can of plain tomato sauce, a small pinch of paprika, a very small pinch of garlic powder, a pinch of salt, a few turns of black pepper, a dash of tobasco sauce and a big handful of chopped cilantro. Keep stirring the sauce on medium to high heat till it thickens significantly. You almost want a paste - like sauce. Set aside. Now, spread about 2 tablespoon or so of the sauce on a whole wheat tortilla (from TJ's). Set the tortilla on a hot griddle (sauce side up, of course!). Spread generous amount of the mixed veggies into a thick layer. Also add a very generous amount of grated Asiago cheese (it must be from wisconsin!!...well that's where mine was from..sure go ahead and use the super market cheese bought on sale...but then don't blame me if the "killer" part doesn't work). Place another tortilla on the cheese (I didn't use any butter or oil), and press firmly. Cook on a medium flame till it crisps on one side, turn, cook till the other side crisps too. Slice into quarters ... do NOT serve with salsa or sour cream or guacamole (that would be an insult to these Quesadillas...ok fine, I admit I didn't have any of these around..but I swear it didn't need any of these)...serve hot, obviously!
If you really want to be blasphemous, add some form of black beans, or other fillings that catch your imagination (or nutrition obsession)..But make no mistake, it's the sauce and cheese that make these Quesadillas, well...killer!
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