| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 379 | 21g | 10g | 28g |
| sugars | fibre | protein | salt |
| 4g | 3g | 18g | 0.98g |
As a New Yorker, I’ve grown to appreciate a vast array of flavors and food profiles, drawn from the city’s rich tapestry of cultural diversity, which is reflected in many of the recipes I share. Take, for instance, one of my treasured finds, a vegetable-based treat known as Chaya and Jalapeno Quesadillas. This dish is more than just food; it’s a salute to my city’s characteristic blend of the conventional and unexpected, all while delivering a taste adventure.
Now, you might wonder, why the particular love for this recipe? As a stage actor, it is crucial for me to maintain a healthy, balanced diet. The Chaya and Jalapeno Quesadillas is not only a sensory delight but also a nutrient powerhouse. The Chaya leaves, popularly referred to as “tree spinach,” are packed with protein, fiber, iron, calcium, and vitamins, remarkably beneficial for digestion and bone health. The kick from the jalapeno peppers isn’t just for taste; it’s also a natural digestive stimulant and metabolism booster. Even more, it’s a fun way to enjoy the celebratory flavors of my beloved city without compromising my wellness.
Reminiscent of Comfort and Home
Every time I bite into these quesadillas, I’m immediately transported back to the diverse food landscape of NYC that shaped my culinary journey. The recipe holds the essence of the city, perhaps much similar to the classic Margarita Pizza with a burst of authentic Mexican flavors. It reminds me of the city’s authentic Mexican food trucks that dish out delicious, wholesome meals in minutes.
A Perfect Fit to Any Dinner Table
This Chaya and Jalapeno Quesadillas recipe complements a variety of dishes. It pairs beautifully with vegetarian chili for a cozy, rustic dinner, or it can be the perfect mate to a zesty Mexican corn salad for a summer barbecue. Think of these quesadillas as culinary chameleons, effortlessly blending with different dishes, while always retaining their unique character. From a family dinner to a casual gathering with friends, these quesadillas can be a showstopper in any meal.
In essence, the Chaya and Jalapeno Quesadillas dish has become a part of my culinary identity. It is a sincere ode to my city – a melting pot of cultures, flavors, and food traditions. It celebrates diversity, champions health, and above all, encapsulates the spirit of New York, making it gastronomically irresistible.
What You’ll Need
- 6 large flour tortillas
- 2 cups of Chaya (tree spinach), chopped
- 2 jalapenos, seeds removed and finely chopped
- 3 cups of Monterey Jack cheese, shredded
- 1 white onion, finely chopped
- 4 cloves of garlic, minced
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- 1 cup of guacamole
- 1 cup of sour cream
Method
Step One
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. After the oil is hot, add the chopped onion and jalapenos to the skillet. Sauté until the onions become translucent and the jalapenos are soft. This should take about 5-7 minutes.
Step Two
Add the minced garlic to the skillet and continue to sauté for another 2 minutes, until the garlic is fragrant. Then, add the chopped Chaya to the skillet. Stirring occasionally, continue to cook for about 10 minutes or until the Chaya is wilted and cooked through.
Step Three
Season the mixture with salt and pepper, stirring to ensure an even distribution. Then, remove the skillet from the heat and set it aside to cool slightly.
Step Four
Lay out the flour tortillas and evenly distribute the Monterey Jack cheese between them. Then, spread the Chaya mixture over the cheese. Fold each tortilla in half to create a semicircle.
Step Five
Return the skillet to the heat and add the remaining tablespoon of olive oil. Once the oil is hot, add the folded tortillas to the skillet, cooking each one for about 2-3 minutes on each side, or until the tortilla is golden and crispy and the cheese is melted.
Step Six
Once cooked, remove the tortillas from the pan and cut each one into three equal segments. Serve immediately with a generous dollop of guacamole and sour cream on top.
