This week Cinco de Mayo will be celebrated worldwide honoring Mexican heritage; marking the defeat of the French Army after invading the Americas. But believe it or not, this commemorative holiday is celebrated by more people in California than Mexico. And, many festive ways are used to mark the occasion beyond cervesa and tequila. Dances and music mark the occasion to preserve & educate the public of its historical significance and culture.
I’ve adapted a very popular Mexican dessert to celebrate Cinco de Mayo. The origin of this recipe is fried, but who is going to refuse this decanant grilled version.
Chocolate con Plátanos Quesadilla
Makes 6 servings
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6 Flour tortillas
2 Tablespoons Olive oil
3 firm but ripe bananas, sliced into 1/2 inch pieces
1/2 cup chocolate, chopped
3 Tablespoons pecans, chopped
2 cups mini-marshmallows
3 Tablespoons sweet butter, melted
1/4 cup granulated sugar
1 teaspoon cinnamon
Pre heat grill to low.
Mix sugar and cinnamon in a small bowl and reserve.
Brush one side of tortilla with olive oil. Turn the tortilla over and top one side with banana, chocolate, pecans, and marshmallows. Fold the plain side over the filling and press firmly. Repeat filling for all remaining tortillas.
Place the tortilla on the grill over a low heat. Cook for 4 to 5 minutes on each side, then move to a medium heat and allow the tortilla to crisp up. Remove the quesadilla from the grill and brush with melted butter. Sprinkle cinnamon sugar over both sides. Cut quesadillas into halves or thirds and serve immediately.
