Thursday, September 24, 2009
quesadillas with guacamole and pico de gallo
As amazing as New York is for finding food from any part of the world, it's considerably harder to find good Mexican food here than it is back in California. I can't imagine how anyone could grow up without the taquerias of the mission, or the even better ones of so-cal.
I have a friend from Texas who has banned us all from ever going out for Mexican food in New York because its "not real". Unfortunately, she is also seriously misguided, because being from Texas, she thinks queso dip is "real Mexican" (actually we all kind of hate her for this and other reasons, and I would one day love to point out to her that queso dip is barely even real food, let alone real Mexican-sorry for being a bit of a snob there, but i have never understood the appeal of velveeta-but that's another story). Anyway, point is, she is at least correct in her assessment of New York's lack of good Mexican.
So we made our own quesadillas (and did not invite said Texan). As Rita said, they were "melty and cheesy and delicious".
what we did(for 1 quesadilla) : saute 1/4 of an onion, sliced, in oil until burnt, about 20 minutes. spread 1 tortilla (we used flour) with guacamole and pico de gallo (we used a product from trader joe's which had one layer of guacamole and one layer of pico de gallo together in one container. of course, you can also buy them separately or make your own), add half your burnt onion pieces, add a big handful of shredded cheese (we used the "mexican blend"), and add the rest of the onion. top with another tortilla. heat up a teaspoon or two of oil in a frying pan. add your quesadilla and cook for about 3 minutes on each side, until all cheese is melted.