Decades of experiments in the Weather Sealed kitchen have yielded a collection of easy-to-cook recipes that maximize enjoyment per unit effort. From time to time, we'll share them here.
Midwestern Sensibilities and a certain flat, Latin American staple have dated for years now, and just yesterday, they proudly announced yet another fruit of their affection: Quesadilla San Luis, the St. Louis-style quesadilla.
Yeah, buddy, you heard that right: St. Louis, as in Missouri. Where the rank-and-file toil from dawn ’til dusk – brewing Budweiser, extruding plastic, stamping sheet metal, and rendering chicken fat. Down on the blue collar banks of the Mississippi, come quittin’ time, the beers need a sturdy dancing partner. And that sissy tortilla-and-cheese quesadilla ain’t gonna cut it!
A typical Friday evening call to St. Louis 911:
Caller: Hey you there??!?!
Operator: Yes, sir?
Caller: Sweet Jesus it hurts!
Operator: Sir, what is your address?
Caller: Aaa! Aaaaaa! I need protein!
Operator: Stay calm, sir. I’ve pinpointed your location and am sending help: Quesadilla San Luis. Just like its Mexican namesake, but meatier.
Caller: Thanks, darlin’!
And now, without further ado, the recipe!
Quesadilla San Luis
Ingredients
two flour tortillas
one sausage
1 cup grated monterey jack
½ cup grated sharp cheddar
½ cup chopped yellow onion
one tomatotwo mushrooms
1 tablespoon butter
1 tablespoon olive oil
¼ teaspoon ginger powder
¼ teaspoon ground cumin
½ teaspoon green chile powder
Directions
Chop onion, sausage, mushrooms, and tomato. Grate and combine cheddar and jack cheese. Put onion, sausage, and olive oil in small pan. Fry on medium heat until onions are “floppy.” Add mushrooms, tomato, cumin, ginger, and green chile powder. Saute on medium heat, stirring well, for two minutes. Melt butter in large pan. Place tortilla in large pan. Spread cheese and “sausage mixture” evenly across tortilla. Place another tortilla on top. Fry on medium until bottom tortilla browns. Flip, carefully! Brown the other tortilla. Remove from heat. Cut into sixths. Garnish to taste, with guacamole, salsa, sour cream, chopped green onions, and beer.
Serves one St. Louis factory worker or two yuppies.
