Chef Mark Mendez
Mark Mendez, executive chef of Carnivale restaurant in Chicago, is of Puerto Rican descent and has appreciated and enjoyed Latin food from a young age. While attending culinary school in 1993, Mendez further learned to develop his craft at Spiaggia on Michigan Ave. in Chicago. He then headed to Patria in New York, studying alongside famous chef and author Douglas Rodriguez. It was while working at Patria that Mendez fully realized his enthusiasm for Latin cuisine. After one year at Patria, Mendez made his way back to his hometown, Chicago, creating dishes at Harvest on Huron, Spruce, Twelve 12 and Jerry Kleiner's Gioco.
At Carnivale, the menu is bold and colorful, mirroring the venue's playful décor. In addition to creating and updating the menu, Mendez manages a staff of more than 50, which he trains, motivates and inspires daily. Through all his responsibilities at Carnivale, he is guided by his entrepreneurial spirit and raw talent. Mendez's food is the heart of Carnivale and the buzz of Chicago.
Cheese Quesadillas with Picadillo and California Avocado |
Recipe created by chef Mark Mendez for the California Avocado Commission
Serves: 4
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Cheese Quesadillas with Picadillo and California Avocado
Ingredients:
- 1 lb. ground beef
- Salt and pepper, to taste
- 8 tsp. finely chopped garlic
- 1 onion, finely diced
- 1 tsp. cumin
- 1 tsp. ancho chile powder
- 1 (12 oz.) can diced tomatoes
- 2 Tbsp. water
- Canola oil for frying
- 12 corn tortillas
- 1 (8 oz.) pkg. shredded Monterey Jack cheese
- 2 ripe, Fresh California Avocados, peeled, seeded and cut into 1/4-inch slices
- 1/2 bunch cilantro, finely chopped
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Instructions
- Warm sauté pan over medium-high heat. Add ground beef and season with salt and pepper.
- After meat has browned, drain grease and add garlic, onion, cumin and chile powder. Allow to cook for a few minutes more, until spices start to become fragrant.
- Add tomatoes and water to ground beef mixture. Turn heat to low and allow mixture to simmer until thickened. Once thickened, remove from heat and set aside.
- Pour enough canola oil into another sauté pan to line the bottom of the pan and warm over medium heat. Place one tortilla in pan. Place small amount of cheese on one half of the tortilla, then add small amount of the meat mixture, top with slice of avocado and a few sprigs of cilantro. Fold over other half of tortilla. Brown on both sides or until cheese melts.
- Repeat with remaining ingredients.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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