Saturday, February 6, 2010
The Haggis Quesadilla!! Aka the best fusion food invention ever.
When we were in Scotland, we were determined to eat the local cuisine as much as possible. This meant many meals of haggis, neeps, and tatties (haggis with turnips and potatoes), some fish and chips, and a regrettable meal of dried out deep-fried hamburger. One day we came across a Mexican restaurant that looked like the usual bad Mexican place here, with stale chips and giant margaritas. One thing, however, was different: They served haggis quesadillas. Eager to try what was sure to be a culinary masterpiece, we begged our parents to get lunch there, but they refused. But finally, years later, I had a haggis quesadilla. And it was delicious.
Haggis Quesadilla Serves 1
Heat up a non-stick skillet and add about 1/4 of a 15 oz can of haggis (our parents got it at a Scottish store in SF and sent it to us. If you can't find any, there are recipes for vegetarian haggis online). Stir it until it gets hot, then put it on top of a tortilla. Add some oil to the pan, heat it up and add 1 diced garlic clove and 1 handful of sliced white mushrooms. Saute until lightly browned. Remove from heat. Sprinkle some grated cheese (I used TJ's Mexican blend) over the haggis, then put on the mushrooms and garlic, then add more cheese. Put the whole quesadilla on the pan very carefully (you may want to use a spatula for this), and fry until lightly browned, about 1 minute on each side. Serve with salsa, if you like.
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