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Napa Cabbage Quesadillas

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nowayjosecuisine558.233 months agoWaivio3 min read
For the Sauce:🌶 4 guajillo peppers🌶 2 ancho peppers🧅1 onion🧄 3 garlic cloves🥬 1 lb Napa cabbage🧈 6 tbsp of butter🌿 ¼ cup fresh cilantro🍗 2 tbsp chicken bouillon🧂 Salt and black pepper to taste🌮 Corn tortillas (preferably cactus and corn)🧀 Shredded Oaxaca cheese

Experience the harmonious blend of smoky, spicy, and savory flavors with these Napa Cabbage Quesadillas. Featuring a rich guajillo-ancho pepper sauce, these quesadillas are complemented by the unique taste of cactus corn tortillas and melted Oaxaca cheese. Perfect for a delightful, vegetarian-friendly meal that'll transport your taste buds straight to the heart of Mexico.

Ingredients:

For the Sauce:
🌶 4 guajillo peppers
🌶 2 ancho peppers
🧅 ½ onion
🧄 3 garlic cloves
💧 3 cups of water
For the Filling:
🥬 1 lb Napa cabbage
🧈 6 tbsp of butter
🧅 ½ onion, thinly sliced
🌿 ¼ cup fresh cilantro
🍗 2 tbsp chicken bouillon
🧂 Salt and black pepper to taste
For the Quesadillas:
🌮 Corn tortillas (preferably cactus and corn)
🧀 Shredded Oaxaca cheese


Instructions:

  1. Prepare the Sauce:
    • Place the guajillo peppers, ancho peppers, half an onion, garlic cloves, and water in a small pot.
    • Bring to a boil and let it cook for about 10 minutes.
    • Remove from heat and allow it to cool slightly before transferring everything to a blender.
    • Blend until smooth, adjusting salt to taste if necessary.
  2. Prepare the Filling:
    • Slice the Napa cabbage and rinse thoroughly, ensuring to drain excess water.
    • In a large skillet, melt the butter over medium heat.
    • Add the sliced onion and sauté for about 2 minutes or until translucent.
    • Stir in the cabbage and continue to fry, tossing frequently to release its natural water.
    • Add chicken bouillon and season with salt and pepper to taste.
    • Once the cabbage has wilted significantly, drain any excess liquid.
    • Pour the blended sauce into the drained cabbage mixture and cook until most of the liquid evaporates.
    • Stir in the cilantro and adjust seasoning if needed.
  3. Assemble the Quesadillas:
    • Preheat a griddle or flat pan to medium heat.
    • Warm the cactus corn tortillas on both sides.
    • Once heated, sprinkle with shredded Oaxaca cheese and add a generous spoonful of the cabbage filling.
    • Fold the tortilla in half and cook until the cheese has fully melted.
  4. Serve:
    • Serve the quesadillas warm, possibly with your favorite salsa or a dollop of sour cream.}

Cooking Tips:

  • Feel free to adjust the number of peppers to manage the spiciness level according to your preference.
  • If cactus tortillas are unavailable, regular corn tortillas work perfectly as a substitute.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 quesadillas


#quesadillas #mexicanflavors #nourishing #spicydelight #vegetarian #easyrecipes


YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine

NoWayJoseCuisine
Napa Cabbage Quesadillas

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