CAPTION: Laundry flaps on the line at an Amish home near Partridge, Kansas where this quesadilla recipe comes from.
Hispanic culinary culture has definitely influenced Amish cooking over the past couple of decades. The Hispanic population has grown extensively in rural America (which also happens to be where you find the Amish), so foods like homemade salsas, quesadillas, and burritos are now commonly found in Amish kitchens. All in the ingredients you need for a good homemade salsa are ones most Amish homemakers would cultivate in their garden anyway, so why not?
Kansas is a state where the Hispanic influence in rural areas has been especially strong. So I wasn't surprised when a young Amish woman from near Hutchinson, Kansas submitted a quesadilla recipe to me as being one of her favorites. Rachel made these quesasdillas last night for supper and they were tasty! To simulate the "Amish-ness" of the recipe, Rachel made them in a cast iron skillet. She made a vegetarian version, but you can add whatever meat you wish.
- 1 medium onion, finely chopped
- 1 /4 cup finely chopped, seeded jalapeno peppers or two four ounce cans of diced green chillies, drained
- 8 - 12 ounce Monterey Jack or Cheddar cheese (2 - 3 cups)
- 1 1 /2 - 2 cups beef - browned
- 12 7 or 8 inch flour tortillas
- salsa and sour cream (optional)
- In a bowl combine onion, peppers, cheese, and beef.
- Spray a large skillet with non-stick coating.
- Place over medium heat.
- Add 1 tortilla to skillet top with 2 /3 cup of cheese mixture.
- Top with another tortilla.
- Cook 1 minute or until tortilla is lightly browned and cheese begins to melt.
- Carefully flip tortilla and brown the other side.
- Reduce heat slightly, if necessary, to avoid overbrowning.
- Cut into wedges.
- Spoon salsa or sour cream atop.
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