It’s quite possible that this is the food item that birthed this blog. Dan and Kim were over for a simple lunch of leftovers: butternut squash soup and quesadillas. They enjoyed the soup just fine, but when Daniel bit into his quesadilla–CRUNCH– his eyes opened wide and, through a mouthful of food, he exclaimed, “This is SO GOOD! What did you do to it?! It’s so good!”
I was beaming. Nothing elevates a compliment like someone giving it with their mouth still full of food.
The answer is simple. I gave it a parmesan crust! Mmmmm!! A lot of people seem to like burritos, but I’m a quesadilla girl myself. Quesadillas take the best parts of a burrito (meat, cheese), drop off the less tasty parts (rice, lettuce, beans), and are pan-fried for that delectable crunch! If you’ve been following my blog, you’ll notice that I love crunchy things: crispy skin on chicken, crispy cheese layer on quiches, crispy bacon… I could go on. Adding a parmesan crust does to a quesadilla what a good pan-fry does to a potsticker. You know what, I’ll just let the unfiltered iphone 4s photo convince you:
It started with quesadilla craving (a frequent occurrence when I had a baby inside of me). I yelped the closest Mexican place to our house, and was pleasantly surprised to find a place with four stars! To my delight, lots of people raved about the quesadilla hongos: “Thank you… for making my taste buds dance,” “Your belly will thank you…” and other creatively tasty sentiments.
I didn’t need any more convincing. Off I went. I ordered the quesadilla hongos (hongos = mushrooms in Spanish), and nommed my way through. It had a golden-brown pan-fried savory crunch on the outside with juicy mushrooms and carne asada on the inside. Mushrooms in a quesadilla = GREAT IDEA. Golden-brown, pan-fried savory parmesan crunch on a quesadilla = BEST IDEA EVER. At $8.50/quesadilla, though, the frugal DIYer in me kicked in– I can make this for way cheaper! So I did.
Four main ingredients: butter, parmesan, tortillas, and cheese.
Smoosh the butter, mix in grated parmesan, then spread onto tortillas
One of the most convincing yelp reviews that got me there was this one:
…hauntingly good–never experienced this combination of tastes before…addicting, and it’s NOT deep fried. No idea how they pull this off.
Well, I have an idea how they pull it off. Better than that, I have a recipe.
Try it. Just once. Trust me, you will never go back.
Parmesan Crusted Quesadillas
Makes 2 Quesadillas
So did you try? SO GOOD, right?!? It’s not the healthiest addition, but I’m afraid once you’ve tried it, there’s no turning back.