ZViejadillas tm Recipe

In order to cook the quesadillas we suggest you use a greased grill (George Foreman, or similar design will do) where both sides of the tortillas are cooked at the same time. You may use a greased pan also, but you must turn over the tortillas off and on to avoid burning them or cooking them unequally.

To protect yourself and the food you are preparing always wash your hands before cooking, place the food on a clean glass surface or bowl and use latex gloves to handle the food. All meats should be well cooked before consumption.

Basic Ingredients: 

1: ten tortillas of seven inches in diameter (larger or smaller tortillas will require adjustment in the preparation,)

2: two to three cups of mozzarella or your favorite shredded cheese,

3:  Approximatedly 3/4  to 1 cup  of melted butter or margarine. Avoid trans fat.

Recommended Additional (Optional):

4: One small (1 ¾ ounce) Spanish sausage (Goya, Tropical,  Palacios, your brand choice),

5: One small can (4.25 oz) of diced green chilies,

6: Ten or twelve chopped stuffed green olives.

This recipe may be used with 1 to 1/2 pounds of one of the following favorite meats which should be cooked in advance:

Choose a meat from the list below:

Chicken: well cooked and shredded; Ground Beef: Well cooked, drained of all fat; Pulled Pork (pre-cooked) w/Barbecue Sauce(*); Pulled Beef (pre-cooked) w/Barbecue Sauce (*) or Ropa Vieja -"old clothes"-pre-cooked (Cuban style braised beef) with tomato sauce. To see Ropa Vieja recipe click on the link above to reach Epicure.com.

(*) Available in most super markets

ZViejadillas Cooking Instructions:

Skin the Spanish sausage and cut into small slices that should be cut further into smaller pieces. Place the sausage in a microwaveable dish, cover with a paper towel and microwave for one minute on high. With the same paper towel you should dispose of the fat residue on the dish. The sausage pieces should be dry.

In a medium size bowl place the meat.

Mix meat thoroughly with one cup of the shredded cheese, the Spanish sausage, the green chilies and the olives.

Taking one tortilla at a time baste with butter on one side using a small cooking brush.

Place one and a half large tablespoon of the meat mix over the buttered tortilla side making sure that the mix spreads to the sides.

Spread some shredded cheese over the mix.

Fold the tortilla in half over the meat and press carefully to make sure all the meat inside is evenly distributed.

Preheat the grill to make sure it is hot. You may want to spray some vegetable oil on the (two) surfaces of the grill to avoid sticking of the tortillas when you cook them. Always be careful when you cook to avoid burns and keep children away.

In the heated grill, and depending on grill size, place one to three quesadillas at a time, lower the top of the hot grill so it contacts the tortillas and cook until the tortilla(s) brown(s) a bit. At this point it is possible that the mix will start to spread out, so you want to be careful as you cook to avoid spillage.

Place the cooked quesadillas on a dish as they come out of the grill and repeat the process until all the meat and all the tortillas are used. You may eat, refrigerate or freeze the quesadillas after you are done. It is better if you refrigerate or freeze them after they are no longer hot.

You may serve the quesadillas with sour cream, salsa or guacamole, pico de gallo, your choice. And, yes, have a great time and vote on the poll below!