CHICAGO (WLS) — A beloved establishment from River North is expanding its footprint with a new venue set to launch in the vibrant Lincoln Park area of Chicago.
Chef Alex Quintero of Mercadito introduced a unique culinary creation, presenting a Mexican twist on the classic pizza during the Cooking up a Storm segment on Thursday.
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The eagerly anticipated Lincoln Park outpost is scheduled to welcome guests starting June 4, at its address on 2423 N. Lincoln Ave.
Among the innovative dishes showcased was the Quesabirria Pizza, crafted by Quintero.
Recipe
Ingredients:
Flour tortillas (2 per pizza)
Ingredients baked into the pizza:
Grated cheese blend (Oaxaca, Chihuahua, and Gouda)
Birria (ingredients: Beef Chuck Roll, onions, garlic, achiote, oregano, ancho pepper, guajillo pepper, cloves, tomato – slow cooked into a stew)
Ingredients for the topping:
Pickled red onions
Cilantro
Radishes
Avocado
Salsa de árbol (Ingredients: tomatillo, garlic, onions, dry árbol chili – chopped and combined into a salsa)
Sour cream
Method
Heat a skillet over medium heat and drizzle in a small amount of birria fat.
Place the flour tortillas in the skillet and toast lightly on both sides until they begin to crisp.
Sprinkle the cheese blend (Oaxaca, Chihuahua, and Gouda) evenly over one tortilla; then top with the second tortilla to create a sandwich.
Cook until the cheese starts to melt.
Open the quesadilla and add the birria, ensuring it is well coated in its juices. Add additional cheese if desired, then close the quesadilla.
Transfer to the oven and bake until the cheese is fully melted and the tortillas are golden and crisp (5-8 minutes at 400 degrees).
Remove from the oven and top with pickled red onions, cilantro, radishes, avocado, salsa de árbol, and sour cream.
Cut into 4 pieces and serve.
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