La Costena x Malaysia International Gastronomy Festival 2018
As part of our concerted effort to introduce Mexican ingredients and cuisine to chefs and gourmands, we were extremely privilege to collaborate with one of our business partners, the Embassy of Mexico, to exhibit and promote La Costena Mexican products to the public, at the annual Taste Malaysia International Gastronomy Festival (MIGF) held at Berjaya Times Square from 1st-2nd September.
One of the many highlights of the festival is serving our vegetarian version of quesadilla made with MISSION flour tortilla, Mexican Salsa with Chipotle, pickled Jalapeno, black and pinto beans, Colby Jack shredded cheese and cooked on a panini press, to distinguished VIP guests on the opening night of the festival – needless to say, most of the peckish visitors were impressed with the piquant flavour and simple preparation of using store bought ingredients (see below for recipe) from La Costena!
- 1 piece of MISSION flour tortilla (about 8″ diameter)
- ½ cup freshly grated Food for Friends cheddar /mozzarella/Colby Jack cheese
- ¼ cup cooked La Costena black beans or pinto beans, rinsed and drained
- 1 tablespoon chopped red bell pepper or jarred roasted bell pepper or a few thinly sliced cherry tomatoes
- 1 tablespoon chopped red onion or green onion
- 1 tablespoon chopped La Costena pickled jalapeño (if you like heat)
- 1 teaspoon avocado oil melted butter or extra-virgin olive oil, for brushing
- Any of the following, for serving: La Costena Salsa Dip, pico de gallo, guacamole or strips of avocado, sour cream, hot sauce, chopped fresh cilantro
- Heat a medium skillet over medium heat. Warm your tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the remaining fillings: beans, bell pepper, onion and jalapeño (if using).
- Sprinkle the remaining cheese over the fillings, and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.
- Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.
- Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a chef’s knife to slice it into 3 pieces. Serve promptly, with any sauces or garnishes that you’d like.