101 Cookbooks is one of my favourite blogs, and this super-easy egg quesadilla recipe (like many of her posts) is one of those things you wish you’d made up yourself. Instead, I made it local with some awesome ingredients.
First, ox-eye daisy capers I picked up in Quebec:
An egg from Hope Eco-Farm, picked up at Karma Co-op, with a corn tortilla and sprinkled with Monforte hard sheep cheese.
Folded up deliciousness.
Served with a dollop of yogurt.
I was chatting with Michael from Chocosol yesterday and he informed me that a) they’re now making fresh tortillas and b) they make chocolate and cheese quesadillas at some (all?) of their market stalls. Not wanting to wait until my next market trip – and with a stash of Chocosol chocolate he’d given me – I tried to recreate them at home. Chocosol chili chocolate, Fifth Town/Black River goat cheddar, and not-local tortillas from frozen.
The verdict? Decent first attempt – the chocolate melted really nicely – but I can do better. My tortilla was a little stale and the goat cheddar doesn’t melt much, so it didn’t mix in with the chocolate very well. I think next time I’ll try spreading a soft cheese like chevre on the tortilla before adding the chocolate for a better blend.
Have you made chocolate quesadillas? Any tips?
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