Quail Quesadillas

Lets face it. Mexican just goes well with mystery meats. So does Chinese for that matter. But more importantly, its cheaper to cook Mexican than Chinese. And if you really knew how fish sauce was made, you would think twice about eating your Szechuan Beef or Moo Goo Gai Pan. Mystery meat would be the least of your concerns.

So lets get down to the basics of Mexican: Meat, Cheese and Tortilla. A Cost-Co Churro being the only anomaly. That being said, a soft shelled taco is just a lazy attempt at a quesadilla and a chimichanga is just a rolled quesadilla deep fried and dressed up in a white cheesy sauce that says, “I want to be formal, but I’m here to party.” Hence the sprinkling of cilantro.

Quail Quesadillas

Meat:

Grilled Quail breasts

Cheese:

Shredded (mine comes from a bag)

Tortilla:

Flour or Corn, complimented with grilled onions, finely diced raw onions, diced roma tomatoes and cilantro





Cover quail breasts with a mixture of olive oil, salt, pepper and chopped garlic. Grill 5-10 minutes. Rest. Then pull meat from the breast bone.

In a heated pan(medium to low heat) add a tablespoon of oil and tortilla. Cover tortilla with cheese, onions, tomatoes, pulled quail and cilantro. Sandwich another tortilla on top and continue to cook. Then try to flip without spilling contents out on the burners or kitchen floor.

Rest. Then slice into wedges and serve with sour cream, guacamole, and sirach. And sprinkle more cilantro on top.