The World’s Best Quesadilla
During my university years in Guelph, there was a spot called Salsateria (R.I.P) that served up the BEST quesadilla. I was obsessed with it. I swear I ate two or three a week over the course of my entire bachelor’s degree. On my last visit to Guelph, I discovered that Salsateria had shuttered its doors. After processing this tragic news, I committed myself to recreating their legendary quesadilla and I think I’ve done a pretty darn good job! It’s a sloppy mess but it’s delicious. Salsateria, you will forever be in my heart and fat!
Ingredients:
one small white onion
2-3 cloves of garlic
4-5 tomatoes
one lemon
green onions (1 tablespoon)
cilantro (1 tablespoon) - optional
cheddar/mozzarella
quesadilla wraps
mayo
sriracha
olive oil
white vinegar
salt + pepper
Directions
Dice the tomatoes, finely chop the onions and cilantro and mince the garlic.
Mix the above ingredients with 2 tablespoons of olive oil, 2 tablespoons of white vinegar, the juice of half a lemon, and salt and pepper to taste. Set in the fridge for an hour. This lets the vinegar and lemon work some magic.
In a small bowl, mix 2 tablespoons of mayo and mix with 4 teaspoons of sriracha.
Dice up the green onion.
Shred the cheddar and mozzarella cheese. You don’t need a mix but I think it’s the best combo.
Lay down the sriracha mayo on one half of the quesadilla, cheese on the other side, and sprinkle the green onions over the cheese.
Fold the quesadilla in half.
Heat up a pan to medium-high heat and grease with butter.
Place the quesadilla down, press and let it cook for a couple of minutes until golden brown. Flip and repeat.
Take the quesadilla out of the pan and immediately fold it once more into a quarter.
Open one of the pockets and insert enough salsa to nearly fill it.
A simple but delicious snack that is sure to impress.
