Menu

Quesadillas with Brussels Sprouts, Cascabel Chile Oil and Salsa Macha

  • Details
  • Related Items

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.


 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Meatballs with Pumpkin & Spice Butter

Our June Cookbook Club selection is Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey, and we’ve been looking forward to it ever since this cookbook came out! With its location between the Mediterranean, the …

General Tso’s Chicken

General Tso’s Chicken is very popular in the United States, but is usually pretty sweet. This authentic version from our March 2017 Cookbook Club selection Phoenix Claws & Jade Trees by Kian Lam Kho is …

Chocolate Chili Chess Pie with Liquored Pie Dough

When Heather Earnhardt opened her tiny cafe, The Wandering Goose, in Seattle, she added a little bit of Southern charm and comfort to the city. From her childhood in the South with her close-knit family …

Kung Pao Chicken

Many Americans would be surprised to learn that their favorite Chinese dishes are either not Chinese at all, or greatly altered from the original. Our March 2017 Cookbook Club selection, Phoenix Claws and Jade Trees by …

Rabbit in a Clay Pot

Our October Cookbook Club selection is Kachka: A Return to Russian Cooking by Portland chef Bonnie Frumkin Morales. Her acclaimed Portland restaurant Kachka celebrates the vivid world of Russian cuisine, with an emphasis on locally sourced …