Gourmet Quesadilla

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Gourmet Quesadilla

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Adjust Servings:
2 Flour Tortillas lightly toasted over a stove top flame
6 Golden Pearl Onions blanch to remove the outer skin.
6 Garlic Clove sliced thin
8 Asparagus Spears trimmed and butterfly cut
Tillamook Extra Sharp Cheddar Cheese Cut into small spears - to taste
1 Orange Bell Pepper cleaned and cut into strips
6 Brown Eggs scrambled with a touch of Coconut Milk
​ Danté’s Obsession lightly drizzled to taste

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    a Gourmet Quesadilla

    • 35
    • Serves 2
    • Easy




    When I used to cook, I always had a habit of taking too long in the kitchen, as I’m not trained in the formal methods of cooking, so I’m known to drag out at times my cooking techniques. I understand the methodology, I however, have the hands of a musician, not a gastronomy master, regardless what my brain tells me, otherwise to be true….

    So I present to you my version of a Gourmet Quesadilla, and I’m sure, with talented hands, this process would take far less time. I hope you enjoy.




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    Blanching the Onion and Garlic

    ​You'll want to bring a small pot of water to boil and do a quick blanch with the onions and garlic (no more than 60 seconds). Remove the blanched onions and garlic and let them cool in a bowl of cold water.


    In a skillet, take your trimmed Asparagus spears and only add enough water to the skillet to cover almost 1/2 of the asparagus. These cook fast, so you'll want to keep a close eye on them, as you still want them to have a bit of a crisp to them (i.e. not soggy).


    Once done, set aside on a cutting board and allowed to cool. Once cooled, butterfly cut them and set aside.
    Using some of the infusion oil mixed with the olive oil, you'll want to start warming that up in a skillet. dice up the pearl onions and garlic and add to the skillet. Allow them to saute a while, crisp but not burnt,


    then set aside, leaving the oil infusion in the pan.
    Cook up the Orange Bell Pepper in the same way, so the flesh is tender to the touch and set aside.


    Slice the extra sharp cheddar, ​stack the slices and cut the spears from them, set aside.


    Hand scramble the eggs in the same skillet as all the vegetables before, add a touch more extra virgin olive oil to the pan, set eggs aside. In the skillet, you'll want to lightly brown the flower tortilla


    Add a small layer of cheese spears, eggs, then your vegetables and top with more cheese. Some will want to fold the flour tortilla in half making a small quesedilla, or you can take a second flour tortilla and in the same fashion as the first, have it ready and make a two layer quesdilla out of it.
    Remove from the skillet, plate and cut into 4ths.

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