Anna: I made this for my lunch the other day, as a treat. It was very very good, though perhaps a little indulgent. Indulgent was what I was looking for… it was one of those days. So this did the trick.
A quesadilla by any other name, the combination of avocado, spring onion, chilli and lots and lots of cheese was gorgeous. And usually I shy away from anything that involves warm avocado, but this worked. I kid myself that the avocado made it a little healthy but that is probably a bit of a stretch. What I would say is that it totally filled me up and I had that nice warm feeling you get when you’re eating something cheesey and yummy. I will definitely be having this again, when I can find a good enough excuse……
Anna: I thought these would need cheese but they are lush just as they are. And I don’t use the word ‘lush’. Ever.
Peter: They were very different to the regular quesadilla we have. They are a bit like a soft-based pizza.
Anna: I would say these are like tostadas. But without the meat and the cheese. One was definitely enough for me… they are filling little buggers.
Peter: They were definitely more filling than they looked. I liked the combination of the lime juice and the salt. I think the beans could have been a bit cloying without the lime juice kick.
Anna: So would you be happy to have these again instead of our usual quesadillas?
Peter: Well these seem more like a proper meal. So yes, I would.
Anna: He’s done a nice little trick with these, marinating the beef in paprika and harissa before grilling gives it a lovely smokey flavour. Close your eyes and it could be coming off of one of those sizzling grills in a Mexican restaurant. Pass me a margarita.
Peter: Could you use any cut of beef for this dish?
Anna: He suggests rump but I suppose any sort of steak would be fine. Did you like the guacamole?
Anna: It was different from my usual, unadulterated version. This had garlic and shallots and chilli in it.
Peter: The problem with this country is getting good avocados.
Anna: Tell me about it. I enjoyed this, but it’s a bit of work getting all the different bits together and I don’t know if I loved it enough to do it again.
Peter: I liked it. But I didn’t have to cook it.
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. Continue reading ““Quesadillas” from “Plenty””