Cyril Lignac's quesadilla recipe
Want an original and convivial dish? Cyril Lignac shares his recipe for quesadilla, a Tex-Mex dish made of cheese tortilla and seasonal ingredients.
As often on his instagram account , the Chef Cyril Lignac shared a new recipe with us. This time, the famous pastry chef shows us how prepare a quesadilla , a typical dish of the cuisine tex-mex . The chef even tells us about the time he ate the best quesadilla of his life: ' it's a memory in Los Angeles: one day I take a taxi and I say 'I want to eat good quesadillas' and it takes me to a parking lot where there is a big truck with an impossible crowd. We ate really exceptional quesadillas, I have a magical memory ', Explain Cyril Lignac . Attractive, right? Your turn to prepare a homemade quesadilla !
The ingredients of Cyril Lignac's quesadilla
Quesadilla is a Central American dish made of tortilla and cheese. Cyril Lignac offers us a version richer in toppings, here is the list:
- Tortilla patties
- Olive oil
- Some onions
- Carrots
- Of the mushrooms
- Red wine
- From the tomato willow
- Parsley
- You thyme
- Ground beef
- 2 eggs
- grated cheese
- Of the' lawyer
On the utensil side, you will need a cutting board, a sharp knife, a frying pan, a spatula, a whisk and a bowl in which to whisk the eggs .
The stages of Cyril Lignac's quesadilla
The quesadilla is easy to make and is a very convivial dish. Here are the steps to follow to prepare it:
- In a skillet, sauté chopped onions in olive oil. Add diced carrots and thinly sliced mushrooms. Put some butter. Add ground meat. Season with flower of sel and Espelette pepper. Fry all the ingredients until they are golden brown.
- Pour some red wine and tomato sauce into the pan. Add the finely chopped parsley and thyme. Cook in the oven or on fire.
- Beat two eggs and make an omelette in a pan. Place a tortilla on top and invert onto a plate.
- Top the tortilla with grated cheese, Bolognese sauce and thin slices of avocado. Close your galette in half and enjoy!
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You can also prepare a vegetarian quesadilla replacing the homemade bolognese sauce' by putting zucchini, tomatoes, peppers, tomato sauce, you bake and it's veggie “, details Cyril Lignac.
Cyril Lignac's trick so that the avocado does not turn black
Cyril Lignac even shares his tip for the avocado not turning black: do not remove the flesh of the avocado with a spoon and wait until the last moment before removing the pit. To do this, cut your avocado in half, peel it with a knife, then remove the pit. Then place the flat side of the avocado on the cutting board, then cut it into thin slices. Thus, the avocado will not oxidize!
