At my old shop, the Mexican pizza cooks regularly added chopped chipoltles and some of the adobo to a pie when they were making it for themselves.
While it might not be a commercial success, a good New York style pie with shrimp and chipoltles and adobo always was a great pie on a Saturday night right after the 10:00 rush...
Also forgotten were Marty's Pizza and More in Black Rock (part of Bridgeport, and near Pepe's Fairfield) and Roseland Pizza in Derby (about 15-20 minutes north of Bridgeport on Rt. 8).
I pre-cook as these, directed above, and then refire them over a charcoal fire to reheat. I also use a little chopped white onion mixed with the peppers. It never fails to be a hit, and if catering, it is a very high margin items if served with a "fancy" salsa.
"Uncured" is one of those code words for that certain type of person who is willing to pay substantially more for organic and "healthy" foods, but knows nothing of cooking and food production. They are willing to spend vast amounts to make themselves feel good, but have no real interest in how a certain food is produced.
The number of people willing to profit on the gullible masses is only exceed by the gullible masses. That people simply look at a package, see "uncured," and are comforted, rather than saying, "How?" is astonishing...
I had a Spinach Quesadilla the other night that was really good and very easy. Freshly cooked spinach, chopped roma tomatoes, sliced green onion and Monterey Jack cheese topped with guac and sour cream.
I plan on replicating the recipe at home on a regular basis.
Recipe source : El Caporral West in Bend Oregon.
Thorry - I meant thweet ath thongs to be thung before the thpanking.
That pinata needs a thong! What sweet ass thong would you thing?
I like to use left over grilled vegies mixed with the cheese and cook on the Big Green Egg, so it tastes wood fired. We top them with chopped lettuce and some good salsa. YUM! Eggplant, onions, peppers, mushrooms, etc, etc ... it is all good.
I was at Roseland a few years ago and was a little disappointed. I've never been to Marty's.
In addition to sneaking in vegetables, what a great way to use leftover braised meat...and thus your goals and your hubby's coincide. =)
There are few things better than a great quesadilla.:) Oh how I love them. Made one for myself last weekend with some cheese, garlic, chicken, salt/ pepper, salsa, and sour cream. Oh YUMMY. It was goooood.
@mepolo: totally trying that!! That sounds great.
I just wanted to say that at least the facts should be stated completely. There is no "nitrite" in celery. There is , however, "nitrate". The nitrate must be converted to nitrite by means of bacteria. What this really means is all the "natural" nuts out there should know that when you eat a carrot or celery stalk or other vegetable from the ground, you are eating as much nitrate as you would be with any of these meats. I would worry more about the fat/salt content of the food. Natural also does not mean fat free which some people like to believe. In conclusion you are going to get nitrates/ nitrites from somewhere. Check out sea salt, for example.
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