Presented by kosher.com:
Naomi Nachman started her own kosher personal chef business, The Aussie Gourmet, to pursue catering weekly and Shabbat/Yom Tov meals for families and individuals within the Five Towns and neighboring communities and beyond — including Alaska and Israel.
Naomi is often sought after to give cooking demonstrations and produce kosher Chopped competitions throughout the New York/New Jersey Metropolitan as well as across the country, where she shares her immense enthusiasm for food.
She also hosts her own weekly show, “Table for Two with Naomi Nachman” on The Nachum Segal Network – which covers all food-related topics. In addition, she writes a monthly column for the Mishpacha magazine covering food trends and is also a contributing editor to The Jewish Home newspaper distributed in Long Island, Baltimore and California writing weekly articles and recipes.
Naomi currently lives with her husband and children in Woodmere, NY. In this video, she makes quesadillas with fresh summer toppings.
Cooking and Prep: 1.5 h
Serves: 6
Preference: Parve
Difficulty: Easy
Diet: Vegetarian, Pescetarian, Gluten Free
Cuisines: Mexican
INGREDIENTS:
Quesadillas:
1 package flour or corn tortillas
1 small white onion, diced
1 can black beans, drained and rinsed
1 jar mild or medium salsa
1 package shredded mozzarella cheese
1/2 stick butter
Tomatillo Salsa Verde:
10 tomatillos, husked and stemmed, or 8 plum tomatoes, divided
4 scallions
1 jalapeño pepper, ribs and seeds removed
2 cloves garlic, not peeled
1/2 cup (packed) fresh cilantro leaves
1/2 cup fresh lime juice, or more, to taste
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
Pico de Gallo:
4 plum tomatoes, chopped to 1/2- inch dice
1/4 cup cilantro leaves, finely chopped
1 lime
1 small jalapeno pepper, seeded and finely chopped
salt
pepper
1 small red onion
Avocado Mango Guacamole:
1 small red onion, chopped
3 medium ripe avocados, peeled and chopped
1 large mango, peeled and chopped
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 teaspoon salt
VIDEO:
DIRECTIONS:
Prepare the Tomatillo Salsa Verde (yields 3 cups)
- First, roast the vegetables. Set broiler to high. Line a baking sheet with foil. Place half the tomatillos, the scallions, and the jalapeño on the baking sheet.
- Broil them for three to four minutes until they char around the edges. Remove the scallion and jalapenos from the oven, as they cook fast, then turn the tomatillos over and broil on second side or a few minutes until slightly charred.
- Lower oven to 375 degrees Fahrenheit and grease a roasting pan.
- Transfer charred tomatillos to prepared roasting pan. Add remaining tomatillos to pan. Roast until all vegetables are soft, about 12 minutes. Set aside to cool.
- Place tomatillos, scallion, jalapeño, garlic, cilantro, and lime juice into a blender or food processor fitted with the “S” blade. Puree until smooth. Taste; add salt and pepper, to taste.
Prepare the Pico de Gallo:
- Mix all ingredients in a bowl and marinate for hour.
- Prepare the Avocado Mango Guacamole:
- In a large bowl, combine all the ingredients and mix well.
Make the Quesadillas:
- Heat a skillet on a medium flame and melt 1 tablespoon butter. Add diced onions and a pinch of salt and stir until translucent.
- Add beans and stir. Let sauté for 5 minutes, then remove from pan.
- In the same pan, add another tablespoon of butter. When the butter has melted, place a tortilla in the skillet and spread a thin layer of salsa to cover the whole surface.
- Add some black bean and onion mixture on top of the salsa.
- Top with cheese and another tortilla to make a sandwich.
- With a large spatula flip, press down to combine the ingredients. Once the bottom is browned and the cheese has begun to melt, flip the quesadilla to brown the other side.
- When both sides are brown remove from pan. Let cool slightly and cut into quarters or wedges.
