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Q for quesadilla

Tex-Mex cuisine is popular everywhere
From the chef | Search restaurants | Archives

September 5th, 2007 issue

VLADIMÍR WEISS/THE PRAGUE POST
However you fill them, these wedges of tortilla and cheese are certain to please.
Tex-Mex was first identified as a unique cuisine in the early 1970s, but its roots go back to that not-so-distant time when Texas was considered part of Mexico.
In order to populate this vast territory, Mexico invited settlers from Europe and the young United States. Hardy pioneers began pouring into the area, bringing their own cooking ideas, but also adapting some of the traditional ingredients from that region. Southern fried chicken and the German schnitzel, for example, merged into the chicken fried steak so popular in Texas today.
In general, Tex-Mex includes modern creations (the chimichanga comes to mind) as well as traditional borderland dishes, such as the burrito, adapted to North American ways and tastes.
Tex-Mex is often spicy and always subject to innovation. Nachos are purely American and were supposedly made easier (and more portable) by vendors at a baseball stadium in Arlington, Texas, through the introduction of machines pumping smooth melted cheese. The restaurant Ninfa’s in Houston gave an old cowboy dish some sizzle and named it the fajita.
These days, Tex-Mex is so popular some of the dishes end up on menus in parts of Mexico itself.
Vlasta Jiros Lacina is chef at Ambiente, located at Mánesova 59, Prague 2–Vinohrady. Tel. 222 727 851.

PEQUAŇA QUESADILLA WITH CHEDDAR

 
Ingredients
10 corn tortillas (6-inch [15-centimeter] size)
1 fresh chicken
400 grams (14 ounces) cheddar, grated
500 grams chicken broth  
300 grams tomato sauce
300 grams guacamole
250 grams chili sauce
200 grams sour cream
450 grams fresh iceberg lettuce
Salt
Preparation
Wash chicken and season with salt.
Cook in the broth, allowing plenty of time (do not boil).
Allow chicken to cool, slice meat into thin strips and mix with tomato sauce and grated cheddar.
One at a time, heat tortillas on a grill or hot plate, turning once (do not allow tortilla to turn crisp).
Spread cheddar and chicken mixture on one half of each tortilla and fold.
Heat again for a short time until tortilla is golden brown and cheese is melted.
Remove from heat and cut into wedges.
Place wedges on chopped iceberg lettuce.
Use guacamole, chili sauce and sour cream as dips.


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