Pork Curry Quesadilla ポークカレー ケサディア

This was a lunch of impromptu quesadilla made using left-over pork “Vindaloo” curry. My wife’s recent modifications to this curry included the addition of navy beans which makes a richer creamer sauce. We had the curry with rice for lunch several times and only a small amount of curry was left—not enough to make two servings of curry and rice for lunch. My wife suggested we make curry quesadilla. I had one over-ripe avocado which I had to use before it went bad so I made a sort of guacamole. The resulting lunch, consisted of a pork curry and three cheese quesadilla topped with avocado and sour cream. This was really great.

Traditional quesadilla is made from one corn tortilla which is folded in half. We like to use two wheat tortillas which is more convenient for us.

I did not have fresh cilantro but made something resembling guacamole. I also served sesame (udon) noodle salad and celery salad with mushrooms, white beans and feta salad.

We keep tortillas frozen. I removed two and layered them with paper towels to absorb any water from the ice crystals which usually form on their surface.  I microwaved them for 10 seconds. I then heated some oil in the frying pan on medium heat until hot and shimmering then briefly fried both sides of the tortillas. Again using paper towels I blotted off any excess oil.  I turned down the heat, placed one warm tortilla in the pan, and spread the curry on top; it was just the right amount.

I scattered shredded (actually hand chopped) cheeses on top. They included two kinds of cheddar (“sharp” and one actually called “Seriously Sharp”) and smoked gouda. I placed the other tortilla on the top. I cooked this with lid on for several minutes until the cheese melted. I removed the lid and turned the tortilla over and cooked an additional 1-2 minutes. This was a nice quesadilla if not authentic. The flavor of the curry blended perfectly with the guacamole. The tortilla was nice and crunchy. Also, you can’t go wrong with 3 melted cheese flavors and a topping of sour cream. This was a mighty fine lunch.