QUESADILLAS WITH CHILI COLORADO
I have told you in a previous post that I attended The University of Hawaii. What I didn’t tell you is that prior to transferring to The U of H, I attended Whittier College in Whittier, California. Whittier was the home of former President Richard Nixon and Whittier College was his alma mater.
Photo Credit www.Whittier.edu, AP Photo/stf
I will date myself terribly when I admit that I was attending Whittier College when good old “Tricky Dick” (as the President was known in those days), resigned from office after the Watergate Scandal. It was an interesting time in history, and particularly interesting for Whittier College students. We had once been very proud of the association with President Nixon. His portrait hung in the Administration office on campus and Whittier street signs proudly proclaimed Whittier to be “Home of President Nixon”. It was amazing how quickly those signs came down and the portrait was hidden away, once it was no longer fashionable to make that association.
But, what does all this have to do with Quesadillas with Chili Colorado? Well, for me, each of my recipes has a story. And, in this case, it was during my tenure at Whittier College that there was a popular Mexican Restaurant on Washington Boulevard frequented by students. It was called Lauri’s or Lori’s, I’m not sure of the spelling (does anyone out there in Cyberspace remember?). Anyway, the food was good and cheap, the atmosphere was old and funky, and they served margaritas by the pitcher. But the best thing about the restaurant, in my opinion, was their Quesadillas smothered in Chili Colorado. It was the only thing I ever ordered there, besides a margarita. Well, the restaurant has long since closed and the only thing remaining is my vivid memory of that amazingly delicious quesadilla! Many years ago, I developed my own recipe for it and I think it is a really good replica of the original.
I have been making it for years and years to rave reviews. I think it’s a very unique dish that you, my friends, would enjoy. So, I’m going to share my recipe here. The first thing you need to do is dice up an onion.
Put about 3 tablespoons of corn oil in a medium size pot, heat it up and add the diced onions.
Now, throw the onions into the hot oil and cook them until tender and translucent.
Meanwhile, cut up a 2 pound chuck roast into bite size pieces and sprinkle on some kosher salt and freshly ground pepper.
Add it to the pot with the cooked onions and continue cooking until the meat begins to brown.
At this point, add one 28 ounce can of Salsa de Chile Colorado, Red Chili Sauce. I use the Las Palmas Brand, Medium Hot, which is available in the Mexican food section of my local grocery store.
Stir it around……
turn the heat to LOW……
and cover the pot.
At this point you are ready to walk away and get the rest of your ingredients ready. This sauce is best when cooked for several hours. I try to plan ahead when I prepare Chili Colorado because it should cook about 3 hours to tenderize the chuck roast, which is a tough cut of meat. Check on the sauce periodically, give it a quick mix from time to time, and continue cooking it until the meat is tender.
Below is a list and photo of the ingredients you will need to make 4 quesadillas:
- 1 Pound shredded cheese of your choice
- 2 Tomatoes, diced
- 1/2 Head of Iceberg Lettuce
- 1 Bunch Cilantro, diced
- 1-1/2 Cups Guacamole
- 4 Large Flour Tortillas
The type of cheese you use is your choice. I usually use Jack cheese or Pepper Jack cheese, but I have recently discovered a blend of Mexican Cheese sold at Costco that I think is DELICIOUS! It is described as a “Mexican Style Shredded Quesadilla Melting Cheese” and has become my favorite choice for this dish.
I usually broil the quesadillas in the oven. They can also be cooked on a griddle or fried in a pan. Simply sprinkle cheese evenly over the flour tortillas and cook……
until the cheese melts.
At this point, I fold the quesadilla in half and quickly broil both sides of the exterior of the tortilla.
Now it’s time to fill the quesadilla. So, open it up and spread guacamole on one half of the tortilla.
Sprinkle on shredded lettuce……
and then sprinkle on diced cilantro.
Finally, add a handful of diced tomatoes.
Close up the quesadilla and pour on a large spoonful of the now hot and tender Chili Colorado.
Serve and enjoy!
I bet you have never eaten a quesadilla like this, right? But, trust me, it is delicious and very easy to prepare. Give it a try and then leave me a comment to let me know how you liked it!
All opinions expressed in this post are my own. All photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.
- 1 Onion, Diced
- 3 Tablespoons Corn Oil
- 2 Lbs. Chuck Roast
- Salt & Pepper to Taste
- 1 28 Ounce Can Salsa de Chili Colorado
- 4 Large Flour Tortillas
- 1 Pound Mexican Cheese, Grated
- 1½ Cups Guacamole
- ½ Head Iceberg Lettuce, Shredded
- 1 Bunch Cilantro, Diced
- 2 Large Tomatoes, Diced
- Add corn oil to medium size pot and heat.
- Add diced onion and cook until tender and translucent.
- Cut chuck roast into bite size pieces, removing fat as you go along.
- Add meat to pot and cook until it starts to brown.
- Pour in can of Salsa de Chili Colorado.
- Reduce heat to low and simmer for 3 hours, stirring occasionally until meat is tender.
- Place tortillas on a baking sheet and sprinkle on grated cheese.
- Broil until cheese melts.
- Fold tortilla in half and broil exterior sides of tortilla until just beginning to brown.
- This takes just a few seconds, so be careful not to burn the tortilla.
- Place the quesadillas on individual plates.
- Open tortilla and spread guacamole onto half of the quesadilla.
- Sprinkle on shredded lettuce.
- Sprinkle lettuce with cilantro.
- Top with diced tomatoes.
- Close up quesadilla and pour a large spoonful of Chili Colorado over it.
- Serve and enjoy!
