mizchef

Posts Tagged ‘quesadilla’

I work in the Jackson Heights area in Queens, NY, and one thing that’s abundant there is ethnic eateries, from sit-down restaurants and diners to bakeries, food trucks, and food carts. One of my favorites is the quesadilla lady. I call her that because she has a cart where she makes and sells homemade quesadillas for $2.50. For that price, you can get a straight-up cheese quesadilla or chicken and cheese, mushroom and zucchini,  chicken and zucchini, and even one with zucchini flowers. Optional toppings (for no extra cost) are grated cheese, crema, lettuce, and hot sauce. For $2.50!

Best of all, she makes homemade corn tortillas, and I’ve seen her make them right there in the cart, which is fairly small (it’s the size of a coffee cart, except that it’s open on one side). The quesadillas are just the right size (unless you’re the farmer’s breakfast type) and quite delicious—salty, savory, and a little spicy.

If you find yourself in Jackson Heights, the quesadilla lady does business on 82nd St., off of 41st Ave., around the corner from Elmhurst Hospital Center.

It’s the availability of simple, inexpensive, but good food like that that makes a place a “food town.” My only regret is that I can’t possibly visit every single eatery in the area. I’d be broke and 500 pounds.

Here’s a recipe for Black Bean Quesadilla, courtesy of the Cafe Sunflower, Atlanta, GA, and the Food Network.

Black Bean Quesadilla

4 cups shredded white cheddar
4 (10-inch) flour tortillas
Black Bean Filling, recipe follows
1 cup feta
1/2 cup vegetable oil, for grilling

Directions

Spread 1 cup shredded white cheddar cheese on 1/2 of a flour tortilla. Then spread on top 1 cup of the Black Bean Filling. Then place 1/4 cup feta cheese. Fold over the tortilla. Repeat with remaining ingredients. Grill on an oiled flat grill, on medium high heat, for 4 to 6 minutes or until both sides are golden brown. Cut each quesadilla into 4 triangles and serve.

Black Bean Filling:

4 cups cooked black turtle beans, drained
2 cups brown rice, cooked
1 cup corn kernels, cooked
1/2 cup sun-dried tomatoes, rehydrated in water
2 tablespoons cumin
2 tablespoons granulated garlic
1 teaspoon hot red pepper sauce
Salt

In a large bowl, mix all ingredients.