When making quesadillas,(beef or chicken),
what is a good sauce to marinate and fry the meat in?Thanks

Kingman Wylie on 27 Oct 2003 suggested:

> When making quesadillas,(beef or chicken),
> what is a good sauce to marinate and fry the meat in?Thanks
>
Are you sure you mean quesadillas? Sounds more like you mean
Fajitas.

--Douglas

Quesadillas are primarily raw maza tortillas lined along the equator with
flor de calabaza (squash flowers), or cheeses, then deep fried - or fresh
corn tortilla softened by deep frying for a second or two, then folded over
the abovementioned ingredients. No salsas are included with the quesadilla
as the eater is supposed to use whatever table salsa is at hand if required.

Wayne

"Kingman Wylie" > wrote in message
...
> When making quesadillas,(beef or chicken),
> what is a good sauce to marinate and fry the meat in?Thanks
>

I prefer the flavours of a non-deep fried quesadilla. An either raw
masa tortilla cooked with the ingredients on the hot comal or cast
iron griddle and with ingredients - like you say - lined up along the
equator with flor de calabaza, epazote and fresh cheese, folded over,
flipped and cooked some more. Add salsa to taste and some wonderful
fresh salt from Salina Cruz.
s

"Wayne Lundberg" > wrote in message >...
> Quesadillas are primarily raw maza tortillas lined along the equator with
> flor de calabaza (squash flowers), or cheeses, then deep fried - or fresh
> corn tortilla softened by deep frying for a second or two, then folded over
> the abovementioned ingredients. No salsas are included with the quesadilla
> as the eater is supposed to use whatever table salsa is at hand if required.
>
> Wayne
>
> "Kingman Wylie" > wrote in message
> ...
> > When making quesadillas,(beef or chicken),
> > what is a good sauce to marinate and fry the meat in?Thanks
> >

Right on!

"Shelora" > wrote in message
om...
> I prefer the flavours of a non-deep fried quesadilla. An either raw
> masa tortilla cooked with the ingredients on the hot comal or cast
> iron griddle and with ingredients - like you say - lined up along the
> equator with flor de calabaza, epazote and fresh cheese, folded over,
> flipped and cooked some more. Add salsa to taste and some wonderful
> fresh salt from Salina Cruz.
> s
>
> "Wayne Lundberg" > wrote in message
>...
> > Quesadillas are primarily raw maza tortillas lined along the equator
with
> > flor de calabaza (squash flowers), or cheeses, then deep fried - or
fresh
> > corn tortilla softened by deep frying for a second or two, then folded
over
> > the abovementioned ingredients. No salsas are included with the
quesadilla
> > as the eater is supposed to use whatever table salsa is at hand if
required.
> >
> > Wayne
> >
> > "Kingman Wylie" > wrote in message
> > ...
> > > When making quesadillas,(beef or chicken),
> > > what is a good sauce to marinate and fry the meat in?Thanks
> > >

"Kingman Wylie" > wrote in message
...
> When making quesadillas,(beef or chicken),
> what is a good sauce to marinate and fry the meat in?Thanks
>
>


Beef Marinade = shredded or strips beef (clod, knuckle, brisket, flank),
black pepper, cilantro, lime juice, a tad bit of beer, garlic & onion,
roasted jalapeno peppers

Chicken = white or dark or both chicken, salt, lite on the garlic & onion,
lemon juice, pureed tomatillos, tad of Chile pepper to taste

Either one = mix the base in a bit of water a little stronger than you'd eat
to regular taste preference. Then experiment from there. Just like figuring
out your prize marinade!

Either one = Braise or pan sear then cook & you'll have some nice meats to
put in your quesadilla.

Clarification; Fajita's would use green & red bell peppers, onions, etc. vs.
a nice quesadilla made with the above meat(s) with added cheeses (cheddar,
white, jack, cotija, manchengo).

Play around with flavored tortilla's (cilantro or chipotle) & have some fun.

Troy