photo by Rodrigo HerRaz

In Texas, quesadillas are everywhere.  You'll find them in bars, in cafeterias, in trailers and stands.   There is, of course, a downside.   At any moment, there are large portions of truly mediocre quesadillas being hurled upon unsuspecting party guests.  Cheese, microwave, cut, repeat.  It’s a sad but predictable circle of food. 

And yet, there is an upside to the quesadilla.  Every parent knows the power of the quesadilla to overcome the willpower of a kid turning their nose up at every meal.  They're such a perfect hush puppy. 

Quesadillas can be made with a variety of fillings, but the basic is really simple - tortillas with cheese. 

The best, in my opinion, are simple cheese quesadillas with fresh roasted Hatch green chilies.   Since those really only make their appearance in late summer, the timing is a bit limited.

photo by crd!

Once quesadillas make the jump from pacifier to adult food, you're going to need a good salsa.  There are thousands.  My personal favorite is from a long gone chicken restaurant that made a roasted habanero salsa.  Try as I might, I have never been able to recreate that recipe.

Mango salsa is so versatile and simple.  It goes perfectly with so many dishes and rarely overpowers.

Quesadillas

Flour tortillas

3 parts Monterrey Jack cheese

1 part Queso Asadero or Queso Blanco

Directions

1. Heat a cast iron skillet over medium heat that has been lightly greased with butter or olive oil.


2. Put a tortilla on the skillet and let it cook for a bit.  No more than 30 seconds.  Flip the tortilla and do the same on the other side.


3. Put whatever fillings you like on the tortilla and let it cook, letting the cheese start to melt.


4. Fold the tortilla over on itself, so that it forms a half moon.


5. Flip the quesadilla until it is cooked through.  Do not burn the tortilla.

Mango Salsa

1 ripe mango, cut into 1/4-inch dice

1 avocado, cut into 1/4-inch dice

1/2 red onion, minced

2 cloves garlic, smashed and minced

fresh lime juice from 1 lime

1 jalapeño, seeded and minced

1/2 in. ginger, grated if frozen, minced if fresh

Salt and pepper to taste

Directions

1. Combine all the ingredients in a small bowl.


2. Can be prepared ahead of time and refrigerated.