Making a new / limited edition quesadilla thing from taco bell. - sam the cooking guy
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Date: 2025-03-22
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Comments and reviews: 20
jonlavigne3270
Okay. At my favorite taqueria in San Francisco when I lived there, the difference between the quesadilla and the burrito was that a burrito had beans and rice in it, and the quesadilla was just meat and cheese and whatever else. They looked very similar but tastes and textures were different. I wish I could remember the name of the place but it was in the Tenderloin neighborhood and this was something like 2007-ish. The point is that it was rolled and didn't look anything like a Taco Bell quesadilla. At all.
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Okay. At my favorite taqueria in San Francisco when I lived there, the difference between the quesadilla and the burrito was that a burrito had beans and rice in it, and the quesadilla was just meat and cheese and whatever else. They looked very similar but tastes and textures were different. I wish I could remember the name of the place but it was in the Tenderloin neighborhood and this was something like 2007-ish. The point is that it was rolled and didn't look anything like a Taco Bell quesadilla. At all.
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RRr-yl8zr
I thought the names had to do with the state of the chili. Fresh and green poblano. If the pepper is allowed to ripen and then dried pasillo. Or is it vice versa. Or did you give me the wrong two names. I think there are multiple peppers that do this it has one name when you pick it and sell it fresh and another when it's been dried. (Quite possibly /likely allowed to ripen and then dried. But at least dried)
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I thought the names had to do with the state of the chili. Fresh and green poblano. If the pepper is allowed to ripen and then dried pasillo. Or is it vice versa. Or did you give me the wrong two names. I think there are multiple peppers that do this it has one name when you pick it and sell it fresh and another when it's been dried. (Quite possibly /likely allowed to ripen and then dried. But at least dried)
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raymondwendt6205
Betting you version is better. Never cared for the bitterness of green peppers. I've fallen in love with Pablanos. Yes, it's a little more work. But, I search them out at farmers markets or watch sales. Might even grow some this year. Roast a bunch on the grill, chop, and freeze them. Try them in a Philly cheesesteak or Fajita. Better flavor with a little kick.
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Betting you version is better. Never cared for the bitterness of green peppers. I've fallen in love with Pablanos. Yes, it's a little more work. But, I search them out at farmers markets or watch sales. Might even grow some this year. Roast a bunch on the grill, chop, and freeze them. Try them in a Philly cheesesteak or Fajita. Better flavor with a little kick.
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rubenacevedo5821
Love your show brother. Me and my two sons like watching the show. I have been in and out of the hospital with heart failure but trying to eat better. If you have any ideas for me please give a suggestion. You're a blessed man Sam and you have my respect. Loyal fan Ruben Acevedo of Rialto CA
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Love your show brother. Me and my two sons like watching the show. I have been in and out of the hospital with heart failure but trying to eat better. If you have any ideas for me please give a suggestion. You're a blessed man Sam and you have my respect. Loyal fan Ruben Acevedo of Rialto CA
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402Racing
Rolled flour tortilla = Burrito, isnt it
To remove the Poblano skin, while still hot put it in a plastic bag /sealed container, the steam will help with this, Mexican moms have been doing it for years.
PS: Dont roll cold tortillas, they crack, have to heat them a bit at least.
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Rolled flour tortilla = Burrito, isnt it
To remove the Poblano skin, while still hot put it in a plastic bag /sealed container, the steam will help with this, Mexican moms have been doing it for years.
PS: Dont roll cold tortillas, they crack, have to heat them a bit at least.
reply
MrMeddle2243
I broke my front tooth when I was a kid right after it came in, i wore flippers until I was 17 and went into the Marines, I broke them at the rate of about 2 a year when outside playing they would fall out I guess as a kid I was growing and they got loose, I hated them from the start
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I broke my front tooth when I was a kid right after it came in, i wore flippers until I was 17 and went into the Marines, I broke them at the rate of about 2 a year when outside playing they would fall out I guess as a kid I was growing and they got loose, I hated them from the start
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lucascady4992
Hanger Steak, Hang Down What's the difference, long as it tastes good! I thought the hanger Steak came from the front of the cow, below the neck in front of the breast plate. It's useless muscle so it's extra tender and juicy Or maybe I'm thinking of the Butcher's Cut
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Hanger Steak, Hang Down What's the difference, long as it tastes good! I thought the hanger Steak came from the front of the cow, below the neck in front of the breast plate. It's useless muscle so it's extra tender and juicy Or maybe I'm thinking of the Butcher's Cut
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vinniemartinez6125
Sam ffs! I'm in San Diego, CA. Which one of your restaurants are still opened. I would like to go eat at your restaurant. I looked up Sam Burger and it said that the restaurant was closed. So I'm asking you which one of your restaurants are still opened
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Sam ffs! I'm in San Diego, CA. Which one of your restaurants are still opened. I would like to go eat at your restaurant. I looked up Sam Burger and it said that the restaurant was closed. So I'm asking you which one of your restaurants are still opened
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gooneybird808
Dude I could never watch you’re weird kids. Honestly, you don’t need all these fancy shots. You’re informational and experienced which makes you naturally cool. These kids all try so hard to be cool. Anyway, I’m hungry.
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Dude I could never watch you’re weird kids. Honestly, you don’t need all these fancy shots. You’re informational and experienced which makes you naturally cool. These kids all try so hard to be cool. Anyway, I’m hungry.
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sdcostumeguy2435
Poblanos are generally larger, milder in flavor. Pasillas are smaller, slimmer, and hotter. Some regions call the dried Poblanos, Pasilla since they are small afterwards and where the confusion may have come from.
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Poblanos are generally larger, milder in flavor. Pasillas are smaller, slimmer, and hotter. Some regions call the dried Poblanos, Pasilla since they are small afterwards and where the confusion may have come from.
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duenge
Brother, I had my 4 front teeth pulled and 2 implant screws placed. I have a 4 month healing time before my permanent bridge. I cannot use my flipper for eating, makes things a bit more difficult. I feel for ya.
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Brother, I had my 4 front teeth pulled and 2 implant screws placed. I have a 4 month healing time before my permanent bridge. I cannot use my flipper for eating, makes things a bit more difficult. I feel for ya.
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sam_cooking
Let’s see chance surf the waves and eat something while doing or just show a cool video of and under maybe a water proof camera under dunno if it’d be fun to watch but maybe some areas wild life
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Let’s see chance surf the waves and eat something while doing or just show a cool video of and under maybe a water proof camera under dunno if it’d be fun to watch but maybe some areas wild life
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o1ecypher
i hear sam doesnt know how to make a good stuufed pepper. ground wagyu beef and rice mixed inside a pepper with a nice tomato sauce over it. can you make that SAM i dont think hes ready.
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i hear sam doesnt know how to make a good stuufed pepper. ground wagyu beef and rice mixed inside a pepper with a nice tomato sauce over it. can you make that SAM i dont think hes ready.
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vinniemartinez6125
Hey Sam which restaurants do you still have open here in San Diego I'm in San Diego and wanted to go check out your restaurant. You have great recipes on here.
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Hey Sam which restaurants do you still have open here in San Diego I'm in San Diego and wanted to go check out your restaurant. You have great recipes on here.
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AntiDot70
Is there no soy sauce, real squeezed garlic, chopped cilantro, onions, a pinch of brown sugar, or lime juice in the marinade Travesty! I'm unsubscribing immediately.
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Is there no soy sauce, real squeezed garlic, chopped cilantro, onions, a pinch of brown sugar, or lime juice in the marinade Travesty! I'm unsubscribing immediately.
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michaelboston9794
Rolled quesadilla is basically a borito, but instead of a single tortilla, you use an actual full quesadilla and use it as if it were a normal tortilla.
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Rolled quesadilla is basically a borito, but instead of a single tortilla, you use an actual full quesadilla and use it as if it were a normal tortilla.
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teocali1945
Sam, keep charred Poblano in the baggie, when ready, seal bag rub your chile vigorously, the Poblano (some people) it will remove bigger chars etc. Enjoy
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Sam, keep charred Poblano in the baggie, when ready, seal bag rub your chile vigorously, the Poblano (some people) it will remove bigger chars etc. Enjoy
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insanecowstar3008
I think stuffing the poblano pepper with cream cheese then stuffing it in a grilled tortilla with a marinated steak would be amazing.
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I think stuffing the poblano pepper with cream cheese then stuffing it in a grilled tortilla with a marinated steak would be amazing.
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The_Argent
My understanding was that a rolled quesadilla was literally a cheese quesadilla that was then rolled around a filling like meat and veggies.
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My understanding was that a rolled quesadilla was literally a cheese quesadilla that was then rolled around a filling like meat and veggies.
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Keekay91
I like how alot of Recipes can be creatively adjusted to use only one Skillet. Which is what I have in the my truck. Makes the months better.
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I like how alot of Recipes can be creatively adjusted to use only one Skillet. Which is what I have in the my truck. Makes the months better.
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