News9 mins ago
ajitas, tacos, quesadila
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I know the last one is spelt wrong, but hopefull you know what I mean. What are the difference between these three, and any other names for a wrap made with those flat, pancakey things?
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Seems no one has addressed quesadillas... as the name implies, primarily made with one or another variety of cheeses (Queso, being cheese in Spanish (at least in Mexico and Central America). The corn tortillas are made from a special flour called 'masa harina'. I live in the U.S. and most of our 'Spanish' cooking is heavily influenced by our friends just to the south. Flour tortillas are made from all purpose flour. Both can be made either 'soft' or 'crispy'.
Quesadillas are quite simple, actually. Just take two soft flour tortillas and spread a good soft cheese (our preference is Monterrey Jack) between them. We add finely chopped onions and milder chopped green chilies. The whole thing should only be about 1/2 inch thick. Place on a cooking sheet (cover it with aluminum foil for easy clean up) and pop into a fairly hot oven (about 375 degrees F) just until the cheese melts and the top barely starts to brown. Remove, cut into pieces resembling pizza slices... enjoy! (Try them with any good 'anejo' (aged) yellow cheese as well).
Quesadillas are quite simple, actually. Just take two soft flour tortillas and spread a good soft cheese (our preference is Monterrey Jack) between them. We add finely chopped onions and milder chopped green chilies. The whole thing should only be about 1/2 inch thick. Place on a cooking sheet (cover it with aluminum foil for easy clean up) and pop into a fairly hot oven (about 375 degrees F) just until the cheese melts and the top barely starts to brown. Remove, cut into pieces resembling pizza slices... enjoy! (Try them with any good 'anejo' (aged) yellow cheese as well).
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