Cheese Quesadilla - Authentic Mexican Food You Can Make at Home

Choose only very fresh tortillas. If they are not soft and pliable, they are not fresh. You do not want dried out, old tortillas. Pick up the package and toss lightly in your hand, bend them back and forth. If they bend easily, they are fresher than those that crack and break.

Better yet, get a tortilla press and make your own. Just be sure to use fresh flour.

Ingredients Needed:

* Soft and fresh 8" flour tortillas (Mission or Chi-Chi's are usually good or make your own)
* Pace picante sauce or salsa of choice (we prefer medium and hot salsa)
* Hot jalapeno pepper slices (optional)
* white American cheese (available in your gourmet cheese section or deli)
* pepper jack cheese (Monterey jack with jalapeno peppers)
* Sargento or Kraft shredded Mexican cheese blend (comes shredded in a plastic bag)
* Olive oil spray
* 1-2 Tablespoons butter
* Optional: frosted beer mugs, ice cold Corona, and fresh lime wedges

Instructions:

1. Shred the white American and pepper jack cheeses. The finer the shred, the better the melt. Zyliss rotary shredders like those used at Olive Garden are great to have as a kitchen accessory; they shred chocolate, too. If you don't have one, a standard cheese shredder will work fine.
2. Allocate a plate for each individual diner.
3. Put a fresh and pliable tortilla on each plate.
4. Add shredded cheese, including all three varieties. Don't be stingy with the cheese, but don't get carried away, either.
5. Do not put all the cheese in the center. Distribute it evenly on the tortilla to within about 1/8-1/4 inch from the edge.
6. Distribute jalapeno slices on the quesadilla.
7. Add a tortilla on top, forming a "sandwich."
8. Spray non-stick skillet with olive oil spray.
9. Place butter in skillet and heat to medium/medium high.
10. Add quesadilla.
11. Don't start flipping it too soon. Give it time to cook. Some cooks are bad about that, getting impatient and flipping repeatedly.
12. Using a plastic spatula, lightly "mash down" on the top layer.
13. When cheese starts melting, give it a minute or so, then lift the edge to see if bottom is browning.
14. You don't want to burn the bottom, but you want it to have a nice golden underside. You can use more butter if needed, but don't over do it.
15. When bottom is golden brown, carefully lift the quesadilla, add some more butter to skillet, and flip over to cook the other side.
16. Watch it closely so butter does not burn.
17. When bottom side is brown, remove to dinner plate. Cover with foil or place in oven on very low heat if you have several more to prepare.
18. Slice into pie shaped wedges before serving.
19. Serve tableside with guacamole, sour cream, and Pace picante sauce or other salsa.
20. You can also serve tortilla chips (Tostitos are good) along with salsa or white cheese queso dip.
21. For a real authentic Mexican experience (adults only), serve ice cold Corona beer in a frosted beer mug along with a wedge of lime to squeeze in the beer.

That's all there is to it. I hope you enjoy your authentic Mexican food cheese quesadilla, right at home.

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Authentic Mexican Rice Recipes - Simple Mexican Rice

An easy to make Mexican rice with tomatoes, the traditional flavor and spices.

3 tablespoons vegetable oil

1 cup of cooked rice long

1 teaspoon garlic salt

1 / 2 teaspoon ground cumin

1 / 4 cup chopped onion

1 / 2 cup tomato sauce

2 cups chicken broth

Directions

In a large saucepan, heat the oil over medium heat. Add rice and cook, stirring constantly, until puffed rice and gold.

While rice is cooking, sprinklewith salt and cumin.

Mix the onions and cook until soft. Stir in tomato sauce and bring the chicken stock, kitchen. Reduce the heat to a minimum. Cover and cook for 20 to 25 minutes. Before serving, fluff with a fork.

=> Mexican Rice Recipe: Mexican Fire Rice

This rice can be made spicy hot or mild.

2-2/3 cups water

1-1/3 cups long grain white rice also

1 tennis pounds pork breakfast sausage

1 (16 ounce) jar spicy

1 (8 oz)Container sour cream

8 ounces Cheddar cheese, shredded

Directions

In a medium saucepan, bring water to a boil. Mix the rice. Reduce heat and cover. Boil 20 minutes.

Preheat oven to 350 degrees.

In a skillet, frying pan, cook the sausage over medium heat evenly browned.

In a medium casserole dish, combine the cooked rice, cooked salami, hot sauce and sour cream. Sprinkle Cheddar cheese on top.

Bake 20 minutes until the cheeseBlowjob throws.

=> Mexican Rice Recipe: Mexican rice with sour cream

Here is a creamy version of a traditional favorite.

1 cup uncooked long grain white rice

1 (14 ounce) can chicken broth

1-1/2 cups reduced-fat sour cream

1 (4 ounces) diced green chilies are

1 cup Monterey Jack cheese, divided

1 (8.75 ounce) can drained whole kernel corn,

1 / 4 cup chopped fresh cilantro

Salt and pepperTaste

Directions

Preheat oven to 350 degrees. 1-1/2 fat easily a casserole type liter.

In a large pot, bring the rice and chicken broth to a boil. Reduce the heat to a minimum. Cover and simmer for 20 minutes.

In the pot with the cooked rice, mix the sour cream, green chiles, 1 / 2 cup Monterey Jack cheese, corn and coriander. Season with salt and pepper. Transfer to the oven prepared pan. Sprinkle over remaining cheese.

Bake covered for 30 minutes, untilthe cheese is bubbly and light brown.

=> Mexican Rice Recipe: Mexican Vegetable Rice

This version of Mexican rice has a nice mix of vegetables.

2 tablespoons canola oil

1 cup chopped onion

2 teaspoons minced garlic

1-1/2 cups rice

1-1/2 teaspoons salt

3 / 4 teaspoon cayenne pepper

3 cups vegetable broth

1 (10 oz) pkg. mixed frozen peas and carrots, thawed

1-1/2 cups tomatoes, cored and diced

2Tablespoons chopped fresh parsley

2 onions, chopped

Directions

In a large skillet, sauté onion, garlic and rice with canola oil until the onion is soft and the rice is opaque. Add salt, cayenne pepper and vegetable broth in the pan. Bring the liquid to boil. Cover the pan and take the heat to a minimum. Boil 20 minutes or until all liquid is absorbed.

Add the vegetables and tomatoes. Cover and let the rice sit for 5Minutes. Turn off the fire. Sprinkle the rice with green onions and parsley.

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How to Make Delicious Authentic Egg Rolls

Want my secret, know-how authentic delicious spring rolls? When I grew up in the Philippines, in our family courts often again and again, and it is impossible to learn to do it if we continue to do so many times. The recipe which I am, is one of my favorites, and is not something you see in the restaurant, because each has its own version, how to make a judge.

First, you need a fresh lumpia wrappershould be thawed at room temperature when it is frozen. Obviously, the lumpia wrapper that you will use later, wrap the filling. For the filling, you can use one or two pounds of ground pork or ground meat, fresh or thawed, and then add another half pound of fresh shrimp chopped. The choice is yours if you want pork, beef or chicken, as long as the ground is not frozen. The only difference is that I can add to my recipe, shrimp, and some people are allergic to shrimp soYou can not use the shrimp. They also broke the shells of shrimp and add only the juice from crushed shrimp shells. Please do not include tanks, but the sauce more flavor. You can also add ¼ cup of chopped onion, two yellow onions or onion or Chinese, you can skip entirely to you. Then add the minced water chestnuts, also known as singkamas for texture. To make it easier on yourself, you can buy already cut water chestnuts from Eastern Europe canstore. Be sure to drain and only the water chestnuts.

Also, add two to three carrots, minced meat and cooked, the color and texture. Thoroughly mixed with salt, pepper, fish sauce or soy sauce to taste. Before I forget, add about 4 tablespoons chopped coriander or kinchay again for more flavor. I do not see many people with coriander, but makes the lumpia tastier. Place a spoonful of filling on your lumpia wrapper and start packing. You can also sealPackaging with a spoonful of scrambled eggs at the ends. You are now ready to fry your lumpia hot cooking oil in a skillet for about 3 to 6 minutes per side. Be sure to see that, while frying and turn when it begins to brown. Then drain the cooked lumpia in a colander to remove excess oil. You serve hot with a sweet and sour sauce. That's about it, to the point and let me know how it goes.

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