Another Easter come and gone…now it’s full speed ahead towards Fiesta! We’re in the beautiful Zinc Bistro courtyard with Boudro’s/Zinc Executive Chef Robbie Nowlin talking easy cookout quesadillas–anything but ordinary!
Introducing three exotic flavors for Fiesta…
Up first, braised short rib! FYI, the process is super simple for all three versions we make. Here, take Oaxacan cheese mixed with our braised beef, plus sautéed peppers and onions, topped with more cheese. Fold over and flip on the grill.
Our second quesadilla is very French; Oaxacan cheese mixed with cassoulet beans, cooked with Andouille sausage, bacon, veal stock and chicken stock. Next comes the star ingredient, shredded duck confit, cured in duck fat for 24 hours…Mmm!
Chef’s favorite is our veggie option using the same quesco fresco, dressed with pickled serrano peppers and red onions with even more sautéed peppers and onions. He uses clarified butter on the grill to achieve that unmistakable crispiness, however, something with a similar smoke point (Ex: Canola/olive oil blend) can work just as well.
We’re after that perfect ‘textural ratio’ of meat to cheese to crunch. Fetch some salsa and dig in!