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Quesadillas with Brussels Sprouts, Cascabel Chile Oil and Salsa Macha

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Our May Cookbook Club selection is Nopalito: A Mexican Kitchen, and we can hardly wait! Gonzalo Guzman, head chef as the San Francisco restaurant Nopalito, takes simple ingredients, such as vegetables, chiles and masa, and transforms them into delicious and flavor-filled dishes that showcase the flavors, roots and spirit of regional Mexican cooking. This cookbook also includes many of the fundamental techniques of Mexican cuisine, as well as insights into its food and culture. These Quesadillas con Repollo de Bruselas, along with the Cascabel Chile Oil and Salsa Macha are just a hint of the incredible recipes to be found in this wonderful cookbook.

From the author: “Next to cheese, vegetables are the most popular filling in authentic Mexican quesadillas. Brussels sprouts, when slowly roasted and caramelized, develop a sweet earthiness that goes well with salty cheese. We shred and saute the sprouts with homemade chile oil, so the leaves absorb the spice and flavor of the peppers. Peanuts are often added to make salsa for the regional quesadillas of Veracruz. Here I’ve substituted sunflower seeds, which have a more subtle nutty flavor that goes great with the Brussels sprouts. You can make the chile oil days or even weeks before you get started on the rest of the quesadilla. Use the extra oil with anything — drizzled on roasted vegetables, stirred into soups, or with fried eggs.”

 

Reprinted with permission from Nopalito: A Mexican Kitchen copyright 2017 by Gonzalo Guzman with Stacy Adimando. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright 2017 by Eva Kolenko
Nopalito: A Mexican Kitchen is the May 2018 selection for the World Spice Cookbook Club. Nopalito: A Mexican Kitchen is currently available for purchase at our retail store and online.


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