Stolen Says highlights the best of New York City from bar scenes to brunches. As fantastic and fun as all of that is, sometimes the best evenings are those spent in your own apartment with a couple of your closest friends, a bottle of wine, and delicious home-cooked meal.
This week’s Dinner w/Fifi & Himay is (drum roll, please): Quesadillas!!
Yum. So very not vegan, but sososo yum. It’s a gourmet comfort food, really, which has humble beginnings with a 12 year old boy in bumblef*** Oregon making himself an after school snack with tortillas, some cheese and a microwave. It’s come a long way since then — and so have I, but it’s still one of my go-to comfort foods that’s a satisfying fix after a long stressful day at the 9-5.
What You’ll Need
- 1 bell pepper, diced (my favorite is red, but any color will do)
- 10 (or so) standard mushrooms, sliced
- 3 or 4 cloves garlic, finely chopped
- 2 scallions, chopped
- 1 bag shredded sharp cheddar cheese
- 6 Medium size tortillas
- protein of choice — amount will vary depending on your choice. I went with steak, which I cut with scissors into long thin strips and then halved. It was just a single flank steak, I believe, about 6 ounces. You could use 1 chicken breast, cubed, a handful of jumbo shrimp, or a decent slice of seitan, cubed.
What To Do
Sauté, sauté, sauté. Start with the garlic, the bell pepper and some olive oil. When the bell peppers start to let a little juice, toss in the mushrooms and scallions. Brown the mushrooms, then add the steak (or protein of choice). Once cooked thoroughly, remove from heat and cover to keep warm and moist.
Lightly coat a separate pan with butter, olive oil, or (Fifi’s healthier choice) spray with pam. This is mainly to keep the tortillas from sticking, but also to give it that golden, crispy look and taste. Place one tortilla flat in pan, spread with shredded sharp cheddar cheese. Layer the veggie/steak mixture, and spread more cheese on top. When the first layer of cheese starts to melt, place the second tortilla on top, and — carefully — flip. After a couple of minutes remove the quesadilla from the pan to a cutting board and slice it into 6 or 8 pieces. Repeat until the veggie/steak mixture is gone — should make about 3 full quesadillas. Serve hot.