Ingredients
The following ingredients have 4 Servings
- 2 medium white potatoes
- 1/2 of one head of savoy cabbage
- 8 medium sized flour tortillas
- 6 ounces Irish cheddar, grated
- 4 ounces cotija cheese, crumbled
- 1 cup Mexican or Salvadoran crema
- Hot sauce of your choosing (we like California Pepper Plant “Original California Style”), optional
- Grapeseed oil for frying
- Sea salt to taste
Instruction
- Thinly slice the potatoes. Rinse in cold water and wrap in a towel until ready to use.
- Slice the cabbage into two wedges, cutting through the core to the top.
- Steam the cabbage just until tender but not squishy. When cool enough to handle slice crosswise into ribbons aka chiffonade.
- Grate your cheeses and set aside for you mise en place.
- In a hot skillet heat the grapeseed oil and cook your potatoes in batches until brown and slightly crispy (don’t over crowd). Allow these to rest on paper towel to lose some of the oil.
- Take one tortilla and add a generous amount of cheddar. Top with potatoes and cabbage. Add cabbage followed by crumbled cotija. Add a dash of hot sauce if you like. Maybe a little more cheddar to help seal. Dip your finger in a bowl of water and run it around the edge of the bottom tortilla. Place another tortilla on top and press down the edges.
- Heat a large, dry skillet to medium high flame. Add your quesadilla. Allow time for the cheese to begin to melt. Turn it once (and only once---I hate “flippers”). When finished plate it, quarter it with a pizza wheel and add one tablespoon of crema to serve. Repeat with remaining tortillas.
- Garnish and hoist a pint.
