Wednesday, November 24, 2010

The Conquistador Quesadilla

When you're a law student, you feel like you're way to busy for anything...even going to the grocery store. Then when the hunger sets in around 2 pm and you realize that you have no food and that you've been studying all day in your sweats and don't have the energy to put yourself together to go GET food, you're up a creek. However, refrigerator leftovers are a godsend and have made many a delicious meal for the hungry law student. 
This recipe is pretty intuitive but slightly sophisticated. It's for when you've got the time, and don't feel like having your regular ol' chicken and cheese quesadilla. If you don't have sun dried tomatoes, you can slice up a Roma tomato and cook it down with the onion. In place of the onion you can also use shallots, but I decided to save those for another savory cooking experience. And, I just happend to have half an onion in the true to form, refrigerator leftovers. 

The Conquistador Quesadilla
yields: 2 quesadillas
now playing: Yael Naim - Self-Titled
now drinking: Mexican Martinis with El Jimador and Grand Marnier
inspired by refrigerator leftovers

4 Flour tortillas
2 oz. aged white cheddar
2 oz. sharp cheddar
7-8 sun dried tomatoes cut into strips
4 strips turkey bacon
1/2 onion julienned
dash of cumin
dash of chili powder
liberal dash of cayenne pepper
salt to taste
tequila to flambee (I used El Jimador, but any tequila will do)

1. Melt butter in skillet, and sautee onions, tomatoes, and turkey bacon for 8-10 minutes, until carmely. Add tequila and flambee (who doesn't like to light things on fire at 2 pm?) Toss frequently.
2. Butter sides of flour tortillas, and sandwich veggies, bacon, and cheese in tortillas. 
3. Cook in skillet on medium heat for about 3 minutes a side, or until golden brown and delicious. 

Serve with salsa, sour cream, or guacamole. 


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