I think there's something so very whimsical about food mash-ups. It brings me a fair bit of joy to combine a few recipe concepts into one delightful little package. So occasionally I find myself thinking... what if I turn this sandwich into a pasta? Or stuff this dinner plate into a taco? Or Philadelph this adilla?
The Philadelph-adilla combines my love for Philly cheesesteaks and quesadillas. Both equally cheesy. Both just as delicious. Of course, I'm sure I'll get plenty of scorn from the City of Brotherly Love. But I simply don't care. My Philadelph-adilla is too damn good.
The queso in this quesadilla is comin' at ya three, count 'em, three ways. First, the quesadilla is sandwiched with melty provolone cheese for some funky, sharp flavor. Then, the quesadilla is cooked in a handful of shredded cheddar cheese. That's right! As the cheddar cooks, it creates the most crispy exterior for your tortilla. And finally, because I couldn't leave well-enough alone, I served this bad boy with homemade Cheese Dip. I suppose it's kind of like a little head nod to all those Philly folks who love to drizzle cheesewhiz over their steak. Except just a touch more refined because cheese from a can gives me the heebie jeebies.
And don't pass on that Sriracha Ketchup! While it may not be the norm for a classic Philly Cheesesteak, I could not have imagined this Philadelph-adilla without it. The cold, spicy ketchup is the perfect balance to an otherwise rich and melty quesadilla. Plus, it'll take you a grand total of 7 seconds to make.
If you ask me, this recipe mash-up is the perfect addition to your next big game night. Or movie night. Or "I don't feel like putting pants on" night.
Philadelph-adilla
Ingredients
For the Cheese Dip
· 1 tsp olive oil
· 1 tsp grated garlic
· ½ cup evaporated milk
· ½ tsp mustard powder
· 1/8 tsp cayenne pepper
· 4oz Velveeta, diced
· 4 slices American cheese
For the Sriracha Ketchup
· ½ cup ketchup
· 1 tsp sriracha, or more to taste
For the quesadillas
· 1 tbsp olive oil
· ½ onion, diced
· ½ green pepper, diced
· 6oz deli style roast beef
· Worcestershire sauce
· 3oz cheddar, shredded
· 6 slices provolone cheese
· 6 10in flour tortillas
For the Cheese Dip… heat the olive oil in a small sauce pan over medium low heat. Add the garlic and sauté until fragrant. Add the evaporated milk. Whisk in the mustard powder and cayenne. Bring the milk to a simmer and add the Velveeta. Tear the American cheese into the milk mixture. Continue to whisk until the cheeses are melted and the sauce is smooth. Reduce the heat to low and keep warm until ready to serve.
For the Sriracha Ketchup… whisk together the ingredients in a small bowl and chill until ready to serve.
For the quesadillas… Add the oil to a large nonstick skillet or griddle. Sauté the onions and peppers over medium heat until they begin to soften and develop a bit of color. Tear the roast beef and add to the skillet with the onions and peppers. Sprinkle over a bit of Worcestershire sauce. Remove the beef and veggies from the skillet and set aside.
Sprinkle about ½ oz of cheddar directly onto the same skillet used to cook the onions and peppers. The shape of the cheddar should mirror that of about half the size of your tortilla. Place a tortilla on the same skillet; one half of the tortilla should be covering the cheddar cheese. Sprinkle that half of the tortilla with about 1oz of beef and a mix of peppers and onions. Tear one slice of provolone over the top of the beef and veggies. Fold the other half of the tortilla over the filling. Cook on the first side until the cheddar cheese is golden brown and crispy. Flip and cook again until the tortilla is golden brown as well. If the provolone cheese is not melting fast enough, reduce the temperature of the skillet and cover with a lid to help steam the cheese.
Repeat with remaining tortillas and filling.
Slice into wedges and serve with the hot Cheese Dip and chilled Sriracha Ketchup.
Makes 6 quesadillas
GF Friendly
Gluten Free Friendly!
Rather than substitute with corn tortillas, we prefer Mission GF Soft Taco tortillas for our quesadillas.
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