Life is a glorious medley and a beautiful song, they tell me. That we keep mixing and matching endlessly……which makes it a potpourri of memories. Here I was sitting with my dreamy morning cup of vanilla coffee laced with nutmeg, while reading a Japanese cookbook, gifted to me by a dear friend. In the mornings, I like to eat a little that’s light, simple, savory and comforting. One that nourishes my soul for a great start of the day. Nothing fancy, nothing too overloaded.
Quesadillas are ones that S loves the most among Mexican breakfast. He was who introduced me to them many years back and I am thankful to him for that. J and I both like them. Sometimes, there’s nothing better than the feeling of melted cheese……those simple little pleasures in life!!!
“queso” in Spanish means cheese, and “quesadilla” is the “cheesy little thing”! Simply put, Quesadillas, are toasted tortillas filled with cheese and folded into half-moon sandwiches. Most commonly, these tortillas, are toasted on pans on stove-tops, or on griddles. Another traditional and common way of making quesadillas involve putting a tortilla over another, sandwiching a cheesy filling, and toasted. Though J wouldn’t get herself to confess her love for quesadillas, She’ll reluctantly sit on the table and quietly gobble down her share of the cheesy quesadillas with pronounced content.
But tell me who doesn’t or wouldn’t love a quesadilla? Probably no one. After all, this one’s such a versatile food item. It will easily adapt to your taste and how you want it. With veggies, or without…with eggs or no eggs…less cheese or more cheesy…with meat or with none…cook in 15 minutes or less…you can bend and tweak the recipe in infinite ways to make that one quesadilla you will fall in love with! Yet again, quesadillas are one of the things considered indigenous to Mexico. Traditionally and culturally. They are Mexico’s very own.
Over the years, Mexican cuisine has been one of the most preferred and faved food choices in America. Quesadillas and burritos are probably the fastest moving meals of all. Wikipedia says, Quesadillas originated in colonial Mexico, and that it’s nationality is “central Mexico”. In pharmaceutical market research, I’ve known a thousand reasons why Wikipedia is NOT a reliable authentic source of information. However, when I have to look up a “tell me more” on a little topic, I know why I like to read a line or two from wiki. It makes my life easy and gives me small explanations that are simple to understand and good to know. These are simple, quick, good thingies…
I seldom find enough time to read at ease. With kids at their grandparents for a mini-vacation, I was able to curl myself into the corner of my sectional sofa with the Japanese cookbook (I’ve so long waited to read), a warm cup of flavored coffee and some comforting quesadilla triangles by my side to entertain my taste buds and stomach in between. Today’s was a bright and beautiful morning…made up of nature’s goodness and filled with a soul-nourishing time I had. The Mexican flavors opening up my mind to absorb Japanese culinary delights. And what did you say was life’s glorious medley?
- 2 Tortillas (preferably 6″ inches)
- 4 eggs
- 2 white button mushrooms, chopped
- 2 tbsp chopped onions
- 8-10 fresh and crisp baby spinach leaves, shredded
- 1 tbsp fine chopped green bell peppers (*Optional)
- 1 tbsp fine chopped tomatoes (*Optional)
- About 2 cups or more shredded sharp cheddar cheese
- Light oil for greasing
Variations: **Feel free to use a mix of your favorite veggies for the omelette. You may also make this quesadilla with plain eggs without the vegetables, or even grill it on the griddle with just the cheese. You could use fresh wheat “phulkas, rotis or Chapathis” to replace tortillas. I do not add any salt to the omelette. However, if you like, you could adjust salt/pepper to your taste. For best results, use a frying pan (preferably non-stick), matching the size of the tortillas. It’s ideal to use 4 eggs for 6″ inch tortillas, and 6 eggs for 8″ inch size tortillas. Best cheese variations: Colby Jack or Monterey Jack. Adding some shredded meat of choice also makes great quesadillas!
- Grease a small frying pan over medium heat and add onions, mushrooms and bell peppers. Stir fry till they’re fried, dry and done. Take off from stove.
- Crack the 4 eggs in a small mixing bowl.
- Add the spinach, tomatoes, and fried onions, mushrooms and bell peppers on the cracked eggs. Whisk and mix them together.
- Grease the frying pan over medium heat and pour in the egg mixture. Swirl the mixture lightly around to spread through the pan. Cook and let the egg mixture set. Carefully turn ad flip the omelette to cook the other side. Then remove from stove-top.
- Divide the omelette into two halves.
- Place a tortilla in the pan and generously add shredded cheddar to cover one half of the tortilla. Place one half of the omelette on the cheese. Then top the omelette with another handful of shredded cheddar. Turn the other half of the tortilla over, to cover the egg and cheese (the quesadilla will now look like a half-moon shape sandwich with the filling).
- Place the frying pan over medium heat. Grill the tortilla for 30 seconds or until it’s warm and slightly crispy, and the cheddar is melted. Carefully turn and flip to grill the other side of the tortilla till done. Press and push down with your turner a little, to heat evenly and make well.
- When done, take off from stove and cut the quesadilla into 2 halves. I divide mine into 3 triangles!
- Serve your quesadilla with a side of fries or chips and salsa. Add on some salad and guacamole plus a dollop of sour cream to make it a lavish affair and enjoy eating it all!