One cup of corn flour makes 8 tortillas, 4 quesadillas, about 5 inch diameter.
Items on hand:
Italian sausage patties
green peppers
tomato
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Stocked items:
garlic, seeds, herbs, smoked hot red pepper flakes, lemon juice, sugar, corn flour, Crisco, sea salt, water, corn meal, American cheese, canned corn . charcoal, wood pellets.
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Equipment:
charcoal grille, fry pan, tortilla press
Smoke sausage patties over a charcoal grille indirect heat with oak and hickory pellets for about and hour ( the patties were nearly frozen). you will need about 2 patties for 4 quesadillas. If you smoke a batch reserve and refrigerate the rest for later use.
Dice two green peppers into about a 1/4 inch dice and diced 1 medium tomato along with several cloves of garlic. Toast some fennel, dill and cumin seeds, and combine all of the above with corn. ( a small can or fresh if possible). Add a bit of lemon juice, a pinch of sugar and salt and smoked hot red pepper flakes, small amounts of oregano and cilantro to taste. Set the mixture aside to meld. The amount off seeds and red pepper flakes should result in a strong flavor to compete with the smoked sausage.
With 1 cup corn flour and about a teaspoon of Crisco combined in a mixer (paddle) add water till it almost all of it clings together. Remove from mixer bowl press together and divide into 8 equal portions and roll into balls, dust with a bit of cornmeal if the mix is too wet. utilizing a tortilla press, press into tortillas and cook slightly in a ungreased skillet or on a cast iron grille.
Slice the smoked sausage patties into strips long enough to fit on the tortillas. Assemble and cook the quesadillas by placing a tortilla on a heated grille or in a frying pan. Spoon the salsa mixture on the tortilla, enough to cover, and place a slice of American cheese on top and arrange sliced smoked sausage on the top of the cheese. Place another tortilla on top and press with a bacon press or equivalent weight. Let cook till the cheese melts binding the salsa together. Flip and cook till heated through and the tortillas are slightly crispy and spotted brown. Serve with a dollop of sour cream and more salsa if desired.
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