Anna: We decided to try this as both of us do Bill’s quesadillas as a weeknight staple. Don’t we Kirstin?
Kirstin: Yes, we do.
Anna: So, it’s a Thursday night Quesadilla-off! Though technically we’re only making the Ottolenghi recipe. It’s been a bit of a faff to make, it’s fair to say.
Kirstin: Yep, Bill wins for simplicity. Easily. But his salsa is crap. We sound like we compare everything to Bill.
Anna: That’s because we always cook from Bill’s books, so we inevitably compare. It’s just the way it is. I love the black bean paste, that’s an improvement on my usual quesadilla formula, though again it involves faff like having to wash up a blender. Not something I’d do if I was cooking on my own on a weeknight.
Kirstin: We shouldn’t judge everything like that.
Anna: But we have to, because you’re not going to cook a quesadilla on Saturday are you?
Kirstin: You were very worried about the sour cream and avocado being warm. It was really good. But, I resent having to use a knife and fork to eat it. A quesadilla quite frankly should be eaten with fingers, and there was all this drippy slop going all over the place.
Anna: I agree. The sour cream and avocado should go on the side, not be cooked with the dish. I say, let’s try the black bean paste and cheese, and then put the sour cream and salsa on the side for the next round.
Kirstin: Ooh, CONTROVERSIAL. That would mean going off piste. Shall we? Yeah, lets.
Some minutes later…..
Kirstin: Well that looks crap on the plate.
Anna: It’s the sour cream isn’t it? Remember, you’ll be able to eat this with your fingers, no knives and forks. Try it.
Kirstin: I’m still having to use a knife and fork. It’s better. But Bill wins. Apart from the salsa. And with it on the side, I feel like Meg Ryan from When Harry Met Sally….without the rude bits, obviously.
Anna: So would we make this again?
Kirstin: No. But it’s making me really hungry for Bill’s which I haven’t made for a while because it’s so difficult to get hold of black beans.
Anna: They mysteriously disappeared from Ocado for ages, but you can get them again now. The thing with quesadillas are that they’re supposed to be really cheesy, and these aren’t cheesy. I love the salsa though.
Kirstin: It’s exactly the same as the Nigel guacamole I’ve been making for 16 years. Maybe he ripped it off from Nigel?
Anna: Guacamole shouldn’t have all this stuff in it. It should just be avocado, salt and lime. But that’s another debate.
Kirstin: I don’t think so…..