I encountered this “open face” quesadilla many years ago at a stand in Mexico, where a guy with a little kerosene stove and a small sauté pan was turning out a quesadilla a minute for an approving line of sun worshippers on a beach near Manzanillo. If you have homemade tortillas, so much the better. Ideally, pan and tortilla should be pretty much the same diameter to facilitate turning it out cleanly. A nonstick pan makes life easier too. Finally, you can also make this in the more traditional way by sandwiching the filling between two tortillas, which is easier to handle, if less exciting to look at.
Briefly toast the tortilla in a dry,
Fresh guacamole and Basic Salsa Fresca or Cruda
© 2004 John Ash. All rights reserved.