20 (Fri) May 2011
Cheddar-Jack Quesadillas with Grilled Chicken and Roasted Peppers
-Oksu, Seongdong, Seoul, Republic of Korea-
My first experience with roasting bell peppers turned out to be easier and more effective than I’d imagined. With tongs, I held a whole pepper directly over an open flame on the gas range. After a few minutes, the thing turned entirely black, completely burned on the outside. I put it in a bowl and covered it with a pot lid for another couple minutes, giving time for the steam to loosen the burnt skin from the body of the pepper, after which it came off like a charm. The remaining flesh underneath was left with an intense smoky chili aroma along with an added sweetness from the caramelization. Amazing. And so simple.
As I’m going camping tomorrow with the gang, the plan is to bust out these quesadillas late at night, deep into the drinking process, when the demand for greasy foods is at its peak. When it comes to cooking and camping, I’ve learned that timing counts more than taste.
Anyway, I only had mini “snack-sized” tortillas on hand, so I wanted to see in advance if they would work in quesadilla form. Folded in half, they actually work better, each being a hand-held individual portion, pretty much like a taco. The hot sauce was Bulliard’s Premium Cayenne Pepper Sauce.
Post 500!! I can’t believe that I’ve made it this far, never once missing a photo, all photos taken with the same iPhone. (Now if I could only put these powers of stick-to-it-iveness to something more useful…..)
(See also FOODS.)
(See also PLACES.)