ENTER TO WIN A QUESADILLA OFFICE LUNCH!
We founded National Quesadilla Day for a reason. This September 25, dig into 3 cheesy recipes made with V&V Supremo® Chihuahua® Brand Cheese and taste why.
Al Pastor Quesadillas
aka Gringas
Tacos al Pastor with cheese were first prepared when American tourists wanted to eat pastor pork tacos on a flour tortilla with melted cheese while visiting Mexico City. This classic street taco tastes even better with V&V Supremo® Chihuahua® Brand Cheese. ¡Que Buenos Tacos!
Ingredients:
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2-3 pounds al pastor marinated pork (see note)
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1 white onion, thinly sliced
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Avocado oil as needed
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8-10 flour tortillas
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V&V Supremo® Chihuahua® Brand Cheese
For Serving:
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Shredded Iceberg Lettuce
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Sliced Roma Tomatoes
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Sliced Avocados
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Salsa
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Lime
Notes:
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Most Mexican supermarkets and big grocery stores will already have prepare al pastor meat that you can order by the pound and cook yourself. They always taste delicious and are a huge time saver, I simply add in some thinly sliced onion to mine when cooking.
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If you want to make your own al pastor from scratch, it is fairly easy, you simply should give yourself at least one day in advance to fully leave the meat marinating for optimal flavor.
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We have one recipe here: https://www.vvsupremo.com/recipe/gringa-tacos-al-pastor/
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Or follow Freddsters recipe from his cookbook: Let’s Make It
Instructions:
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Set a large sauté pan to medium high heat and add in the al pastor meat, you can do this all-in-one go, but it will take longer to cook or do it in batches.
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Cook the al pastor meat for about 10 or so minutes. Making sure you’re mixing and stirring every 2-3 minutes. Once cooked through, remove and continue cooking the rest of the meat if doing in batches.
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When it comes down to your last batch of meat to cook, also add in the thinly sliced white onion to cook with the meat.
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Once all the meat is cooked, mix it back together to disperse the cooked onion through all the meat.
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When ready to assemble, heat up your comal to medium heat.
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Once hot, add your flour tortilla to the comal, sprinkle over V&V Supremo® Chihuahua® Brand Cheese over one half of the tortilla, followed by some of the cooked al pastor meat and a final sprinkling of V&V Supremo® Chihuahua® Brand Cheese. Fold over the tortilla over the fillings and continue cooking for about 2-3 minutes per side or until the cheese is perfectly melted. Continue this process with all quesadillas.
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To serve, this gringa is truly all about the toppings, open up your quesadilla and fill it up with shredded lettuce, tomatoes, sliced avocado, salsa and lime juice and enjoy.
Black Bean & Mushroom Quesadillas
Smoky, savory, and packed with flavor. Earthy mushrooms and black beans get a kick from chipotle and fresh lime, folded into a golden tortilla with melty V&V Supremo® Chihuahua® Brand Cheese. Crisped on the comal until the cheese is perfectly melted, this one's impossible to put down.
Ingredients:
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2 tablespoons olive oil
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16 ounce white mushrooms, sliced
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1 teaspoon sazon
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon ground cumin
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½ teaspoon kosher salt
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½ teaspoon black pepper
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1 white onion, thinly sliced
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15 oz can black beans, drained and rinsed
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¼ cup diced chipotle peppers in adobo
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1 lime, juiced
For Assembling:
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4-6 flour tortillas
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2 cups (or more) V&V Supremo® Chihuahua® Brand Cheese
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Guacamole, for serving
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Salsa, for serving
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Limes, for serving
Instructions:
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To a large sauté pan add in the olive oil and set to medium high heat.
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Once hot add in the mushrooms and start mixing and cook for 4-5 minutes, or until all water has evaporated. They will release some water, especially if you washed them under running water so simply cook until little to no water remains.
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Add in all of the spices along with the onion and continue cooking and mixing every minute for about 4-6 minutes.
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Lastly add in the can of black beans, chipotle peppers in adobo and the lime of 1 juice, stir to combine, reduce heat to low until you’re ready to assemble quesadillas.
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To make your quesadillas, heat up your comal to medium heat.
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Once hot, add a flour tortilla and sprinkle over some of the V&V Supremo® Chihuahua® Brand Cheese over one half of the tortilla, top the cheese off with 3-4 tablespoons worth of the black bean and mushroom filling followed by more of the V&V Supremo® Chihuahua® Brand Cheese. Fold up the rest of the tortilla over the filling and cook for 2-3 minutes per side or until the cheese is perfectly melted.
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Once melted remove and place on cutting board. Continue this process with as many quesadillas as you’d like to make.
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Serve the quesadillas with guacamole, salsa and limes for squeezing over.
Lobster Quesadillas
Buttery lobster, smoky chipotle, and melted V&V Supremo® Chihuahua® Brand Cheese folded into a golden tortilla. This one's a step above the everyday quesadilla, rich, indulgent, and worth every bite.
For the Veggies:
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2 tablespoons olive oil
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3 bell peppers, any color diced
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1 white onion, diced
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4 garlic cloves, finely minced or grated
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¼ cup diced chipotle peppers in adobo
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1 teaspoon kosher salt
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1 teaspoon black pepper
For the Lobster:
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6 lobster tails, meat removed from shell
(see note for how ro remove lobster tails from shell) -
2 tablespoons olive oil
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2 sticks unsalted butter
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¼ cup diced chipotle peppers in adobo
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1 teaspoon kosher salt
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1 lime, juiced
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1 bunch cilantro, chopped
For Assembling:
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4-6 large flour tortillas
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2 cups (or more) V&V Supremo® Chihuahua® Brand Cheese
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Guacamole for Serving
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Salsa for Serving
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Lime juice for Serving
Notes:
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To remove the lobster meat from the lobster tail, using scissors, cut through the underside of the lobster tail all the way down the middle. Carefully using your hands, grab each side of the lobster tail and crack it fully open to expose the meat.
Carefully pull out the lobster meat from the tail. You can toss the shells or freeze them for later use for a seafood stock.
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You can also make this recipe with shrimp if you do not want to use lobster.
Instructions:
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Start by preparing the veggies, to a large sauté pan add in the olive oil and set to medium heat.
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Once hot, add in the diced bell peppers and onion and cook while mixing for 3-4 minutes.
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Add in the garlic, mix to combine and cook for another 2 minutes.
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Lastly add in the diced chipotle peppers in adobo, kosher salt and pepper, mix to combine and cook for an additional 3-4 minutes. Turn off the heat and set aside.
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In a smaller pan set to medium low, add in the olive oil and 2 sticks of butter and let melt. If butter is bubbling too much, lower heat even more.
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Once butter is fully melted, add in the lobster tails. The lobster tails essentially will be poached in the butter.
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Cook for about 3-4 minutes on the first side and 2-3 minutes on the second side.
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Remove the lobster tails from the butter and chop them up into 1 inch pieces.
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To the pan with the butter, add in the chipotle peppers in adobo, lime juice and kosher salt, mix to combine.
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Add the chopped lobster tails back in, mix to combine and turn off the heat.
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To assemble the quesadillas, set your comal to medium heat, once hot, place your tortilla on top, sprinkle over some of the V&V Supremo® Chihuahua® Brand Cheese on one half of the tortilla, followed by about ½ cup of the cooked veggies then top off the veggies with the cooked lobster, finish it off by sprinkling over more of the V&V Supremo® Chihuahua® Brand Cheese over the lobster. Fold the other half of the tortilla over the filling.
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Cook the quesadilla on a medium heat for about 2-3 minutes on each side or until the cheese is perfectly melted.
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Once ready, place the quesadilla on a cutting board, let cool down for about 3-5 minutes.
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Cut it up into smaller pieces, serve with a side of guacamole, salsa and lime for squeezing over the top.