Wednesday March 31, 2010

Geraldo Mendoza is the cook at Scrimshaw who is in charge of all the appetizers and first courses. He does a great job and is also highly valued for his staff meals. Last week he made a crazy delicious hearty quesadilla that went way beyond the melted cheese version my kids like. He served it with a Napa cabbage slaw, dressed with lime vinaigrette. So good.

Geraldo's Quesadilla

Saute small amount of ground beef, maybe a 1/4 lb, with onions. Add diced chorizo, a few handfuls of baby spinach, sliced hot peppers like jalapenos if you like the heat. In another pan quickly simmer pink beans or black beans in olive oil and garlic and gently mash them with the back of a spoon. Sandwich all this plus crumbled queso blanco between two tortillas. You can toast the quesadilla on a griddle or in a pan or in the oven. Cut in quarters and serve. This is a knife and fork quesadilla.

Napa Cabbage Slaw

Tossed in lime vinaigrette.