An unusual but tasty quesadilla with kale and cheese

Yet another quesadilla...yet, in truth, I haven't really made any for quite some time. I tried frying this one instead of grilling which definitely improved several aspects. First, I noticed that it seemed to stick together better. Secondly: the bread fried and produced some lovely crispy patches without any oiliness at all and thirdly, I really liked the fact that some of the pickled turnip juice escaped and created a beautiful pale pink mottled effect which looked really pretty against the pale brown of the tortilla. (I went to art college, OK). So, I would now recommend this technique over grilling. The use of a dry pan means you have to keep an eye on them in case they burn, but, there's no worry of adding calories or fat content.

11 filling ideas for quesadillas

Quesadilla

While I've been updating my 'travel food stories' page,  I've found that I have a lot to say about Mexican food. I really didn't appreciate it properly until I came to live in North America where it is as much a part of the culture in Canada and the US as Fish and Chips is to the UK. Even so, there are a lack of authentic Mexican restaurants in Vancouver, as confirmed to me by my Mexican students, but this is improving with the street cart scene.