I invited friends over for a Mexican night since my cabinets and garden are overflowing with chilis at the moment.
Now, when feeding Argentinos one really has to monitor the level of picante.
I did a Mexican event a few months back and when I asked the client, “do you like your food spicy?” their response was “oh yes, I use black pepper in almost all of my cooking”.
With that being said I dug through my stash and pulled out some chipotles, one of my favorite SUPER SMOKEY chilis.
SMOKEY QUESADILLAS ::
- ground beef
- onion, diced
- garlic, minced
- chipotle chilis- dried or powdered
- flour tortillas
- pico de gallo
- mozzarella cheese, grated
- sour cream
- salt & pepper
Cook the onion and garlic over medium-low heat in cast iron til soft and translucent. Add beef and break apart using a wooden spoon.
Once the beef has browned, tilt the pan and remove any fatty liquid that has been released.
Season with salt and pepper and add your chilis. If using chipotle powder add it directly to the meat. If using dried chilis, pop them in the oven for a couple of minutes, soak them in about a cup of HOT water, remove the stem and puree the chili and soaking liquid in the blender til a paste is formed.
Don’t be shy with the chilis! The cheese-tortilla-sour cream will balance out the strong flavors.
Taste the beef, adjust seasoning, and add the juice of one lime. Transfer beef and place the empty cast iron over a high flame.
Assemble your quesadillas by placing a tortilla in the HOT cast iron, sprinkling generously with cheese and a big spoonful of meat, folding over to a half-moon, and charring on both sides. Serve immediately with sour cream and pico de gallo.