Quesadillas
In central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled. They are typically filled with Oaxaca cheese (queso Oaxaca). Oaxaca cheese is a stringy (pasta filata) cheese that comes from Mexico. The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil. Often the quesadillas are served with green or red salsa, chopped onion, guacamole, and sour cream. While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to or even substituting cheese. These can include cooked vegetables, such as potatoes with chorizo, squash blossoms, mushrooms, epazote, huitlacoche, and different types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. In some places, quesadillas are also topped with other ingredients, in addition to the fillings they already have: avocado or guacamole, chopped onion, tomato, serrano chiles and parsley are the most common. Salsas may also be added as a topping.
Function : to shape the fruit of melon into ball
Function : to slice meat but also to slice cheese, carrot, potato
Function : To make spaghetti easily and with precise size and thickness
A pot with two sections. The lower section, similar to a stockpot, holds boiling water. The upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat. Size of top section: 4–36 quarts (liters )
Brazier. A round, broad, shallow, heavy-duty pot with straight sides. Also called a rondeau. Used for browning, braising, and stewing meats. Sizes: 11–30 quarts (liters).
