Cooking in The Dorm

In honor of our new president-elect this recipe is dedicated as Barack Obama’s favorite food.

Obama’s favorite cuisine is Mexican; however, don’t think that his Mexican food is anything like the chicken quesadillas at Salsa Rico.

He prefers the rustic taste similar to Mexico City street food using traditional, authentic ingredients.

“Mr. Obama and his family have no favorite dish, instead they like to explore different items,” said chef Rick Bayless, head chef at the Obama’s favorite Mexican restaurant, Topolobampo in Chicago, IL.

The quesadilla, a late night grill favorite, is more tex-mex but with a few additions you may never visit the Grill again.

The trademark of real Mexican food is freshness. You don’t have to use loads of butter and cheese to compensate the lack of authentic flavor. In this recipe a tex-mex quesadilla is upgraded to healthy Mexican worthy.

The secret lies in cheating a little using Cheddar cheese singles.

Plastic wrapped, thin and square when the cheese single melts it is super creamy. It blends with the pepper jack mixing not only flavors but consistency. The mix gives a quesadilla that gooey, stringy pull-apart look.

Spare a slice of lime or lemon from the Corona bottle and spritz the juice on the inside of a tortilla before you grill it.

Fresh cilantro and tomatoes are truly a Mexican classic but to make it a meal, sprinkle canned black beans with the cheese or, my favorite, salmon slices. Sashimi style or cooked, the light but distinct salmon pairs shockingly well with mildly-spicy cheese.

This year, make your own change with this presidential favorite!

Preparation:

Use a cooking spray and coat a frying pan, heat to a medium-low.

Put a tortilla in the frying pan and a slice of the Cheddar cheese on top.
Sprinkle the desired amount of pepper jack cheese on top of the cheese single and drizzle lemon juice over and, if desired, add any extra desired ingredients.

Top with the second slice of cheese.

Place the second tortilla on top of the mixture and press down.

Check the tortilla on the bottom to see if it is lightly browned and crisp by lightly lifting the corner bottom.

If crisp enough flip the tortilla over and brown the other side, press down lightly.

When the cheese starts to ooze out from the tortilla slices it is ready.
Remove from heat, let cool slightly for about 1 minute.

Cut into slices and enjoy with your favorite salsa or hot sauce.

Ingredients:


2 cheddar chesse singles, 2 % or fat-free
½ cup of shredded pepper jack cheese, 2% or 1%
Lime or lemon juice
2 tortillas
(Add corn, black beans, salmon, garlic, green peppers, cilantro if desired)

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