Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, August 15, 2019

Spanish Quesadilla

Who doesn’t love a crispy gooey quesadilla? This Spanish take comes alive with some pickled onions and Manchego cheese. To pickle your red onion, stir together half a cup of apple cider or white vinegar, a tablespoon of sugar, and just shy of a tablespoon of salt. Thinly slice a peeled red onion, stir into the vinegar, and let sit for at least 45 minutes.

Drain a can of garbanzo beans and mash with a fork until pasty but still chunky. Stir in some smoked paprika, sliced scallion, and salt and pepper to taste. Next, grate the Manchego and chop some fresh cilantro.

Heat a little bit of oil in a non-stick pan over medium heat. Place a large flour tortilla in the pan then cover half with some grated Manchego, a layer of mashed garbanzos, some pickled onions, and chopped cilantro. Fold the other half of the tortilla over until the edges are lined up and cook for a few minutes per side or until the cheese is melted.

For a meatier option, add some cooked and crumbled chorizo sausage.

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