Wednesday, March 03, 2010

Monday: fusiony quesadillas

Kind of a random thing for a work night.

The sauce: soak some ripped up dried chipotles for a bit in hot water. Saute diced onion and garlic in a bit of neutral oil until the onion starts to soften. Add cumin seeds and some ground coriander and toast for a couple of minutes. Add a good amount of sweet paprika and toast a few seconds. Add canned tomatoes, the chipotles, and the soaking water and let simmer for 5-10 minutes. Puree well with a stick blender.

The pork: saute finely chopped pork (geschnetzeltes) in neutral oil over high heat with some salt. When it's about done add some garlic paste and cook another 30 seconds. Transfer to a bowl.

The quesadillas: on each tortilla place some pork, grated cheese (I used Emmentaler, because that's what was in the fridge), thinly sliced onion, and some corn. Fold in half and bake for 10 minutes.

Before serving pour whatever liquid has collected in the pork dish to the tomato sauce and adjust seasonings of the sauce. Serve the quesadillas on top of the sauce, with sour cream and additional sauce on the side.

Very nice.

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