(Photo: Carlos Sarmiento)
The origin of quesadillas, which literally means “cheesy little things” can be traced back to colonial Mexico (as early as 1521).
Corn tortillas where already a common staple among the Aztecs, who traditionally stuffed them with pumpkin and squ and baked them in clay ovens.
(Photo: Luis Domenech)
Spanish settlers introduced cows, lamb and sheep, as well as cheese to the new territories and soon enough cheese made its way to the first know quesadillas.
Today, quesadillas are now known throughout the world, and are made in numerous way, including the use of flour tortilla. I tend to be more of a traditionalist, so I am opting for corn.
(Photo: Arnold Antoo)
Let‘s get cooking!
Menu: Rustic mushroom-leek corn tortilla quesadillas with avocado salad.
Wine pairing: 2020 CK Mondavi and Family - Chardonnay (California)
Serves 2-3
Ingredients
Quesadillas:
12 corn tortillas
1 cup of fresh mushrooms
1/2 cup of fresh leeks, thinly sliced (white part of leeks)
1 garlic clove, finely minced
1 small shallot, finely minced
1/4 white onion, cut in thin strips
2 tablespoons of butter
1/4 cup of white wine
Salt and pepper
3/4 cups of Mexican cheese blend (shredded cheddar also works)
2 tablespoons of olive oil
Avocado salad:
4 small ripe Haas avocados
1/2 onion, finely chopped
1/4 cup of freshly chopped cilantro
1 small tomato, chopped in small cubes
salt and pepper
Garnish:
Cotija cheese
Fresh hand-torn cilantro leaves
Directions
Avocado salad:
In a medium sized mixing bowl, mix avocados, onions, tomatoes and cilantro.
Add salt and pepper to taste and mix again.
Cover bowl with plastic wrap and store in refrigerator until serving.
Quesadilla filling:
On medium sized pot, heat up butter on medium heat. Add garlic and shallots and cook for 3 minutes, stirring constantly.
Add leeks and onion strips and cook for 3 minutes.
Add mushrooms and cook for 5 minutes.
Add white wine and simmer on medium high heat for about 2 minutes. Add salt and pepper to taste and stir.
Remove from heat and set aside.
Quesadilla preparation:
Preheat oven to 350 degrees F.
On a clean, flat surface place one corn tortilla and lightly spread shredded cheese. Place another corn tortilla on top of the one with cheese and fill with mushroom mixture and some extra shredded cheese. Fold in half and if necessary secure with a few toothpicks. (Repeat thank until there are 6 double-filled corn tortillas made)
On a non-stick oven proof baking sheet, carefully place the 6 folded tortillas on top. Lightly drizzle and pat olive oil on top of each quesadilla.
Bake for approximately 15 minutes or until cheese inside begins melting.
Remove from heat.
Serve it up!
This most satisfying dish can feed two to three people. If serving for two, then serve three quesadillas each. If serving for threehere, them two each.
On each individual plate, place quesadillas overlapping on top of one another. If you have leftover mushroom-leek mixture in your pot, you can always garnish the side or the top of the quesadillas with extra topping.
Next, spoon a generous portion of avocado salad next to the quesadillas and dust the entire dish with some cotija cheese and some fresh cilantro.
Buen provecho! Enjoy!
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
About the wine...
Special thanks to CK Mondavi & Family for providing this bright and fresh medium-bodied wine. 2020 CK Mondavi & Family - Chardonnay (California)
(Photo: Carlos Sarmiento)
Tasting notes: Delightfully crisp wine with aromas of lemon and citrus. Flavors of apple and pear mingle with a hint of oak in this smooth and refreshing wine.
Grapes: 100% Chardonnay
Food pairing: Seafood, chicken, butter-based sauces, mild cheeses and mushrooms.
Awards
2019 Vintage
Wine Enthusiast Magazine
87 Points Best Buy
2018 Vintage - Gold
95 Points
California State Fair
For more information, visit: https://www.ckmondavi.com/ckm-wines-chardonnay/ &
—————————————————————
Decorative wine drip collar by: https://dripstosips.com
(Special discount promo code: CFW15)
—————————————————————
(Photo: Prometey Sanchez Noskov)