Napa Cabbage Quesadillas
Experience the harmonious blend of smoky, spicy, and savory flavors with these Napa Cabbage Quesadillas. Featuring a rich guajillo-ancho pepper sauce, these quesadillas are complemented by the unique taste of cactus corn tortillas and melted Oaxaca cheese. Perfect for a delightful, vegetarian-friendly meal that'll transport your taste buds straight to the heart of Mexico.
Ingredients:
For the Sauce:
🌶 4 guajillo peppers
🌶 2 ancho peppers
🧅 ½ onion
🧄 3 garlic cloves
💧 3 cups of water
For the Filling:
🥬 1 lb Napa cabbage
🧈 6 tbsp of butter
🧅 ½ onion, thinly sliced
🌿 ¼ cup fresh cilantro
🍗 2 tbsp chicken bouillon
🧂 Salt and black pepper to taste
For the Quesadillas:
🌮 Corn tortillas (preferably cactus and corn)
🧀 Shredded Oaxaca cheese
Instructions:
- Prepare the Sauce:
- Place the guajillo peppers, ancho peppers, half an onion, garlic cloves, and water in a small pot.
- Bring to a boil and let it cook for about 10 minutes.
- Remove from heat and allow it to cool slightly before transferring everything to a blender.
- Blend until smooth, adjusting salt to taste if necessary.
- Prepare the Filling:
- Slice the Napa cabbage and rinse thoroughly, ensuring to drain excess water.
- In a large skillet, melt the butter over medium heat.
- Add the sliced onion and sauté for about 2 minutes or until translucent.
- Stir in the cabbage and continue to fry, tossing frequently to release its natural water.
- Add chicken bouillon and season with salt and pepper to taste.
- Once the cabbage has wilted significantly, drain any excess liquid.
- Pour the blended sauce into the drained cabbage mixture and cook until most of the liquid evaporates.
- Stir in the cilantro and adjust seasoning if needed.
- Assemble the Quesadillas:
- Preheat a griddle or flat pan to medium heat.
- Warm the cactus corn tortillas on both sides.
- Once heated, sprinkle with shredded Oaxaca cheese and add a generous spoonful of the cabbage filling.
- Fold the tortilla in half and cook until the cheese has fully melted.
- Serve:
- Serve the quesadillas warm, possibly with your favorite salsa or a dollop of sour cream.}
Cooking Tips:
- Feel free to adjust the number of peppers to manage the spiciness level according to your preference.
- If cactus tortillas are unavailable, regular corn tortillas work perfectly as a substitute.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 quesadillas
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