National’s callaloo quesadilla
The National Baking Company became a fixture in the Jamaican food culture 70 years ago, and it all started with the Giant Hardo Bread. Perfect for morsels of traditional cuisine, it’s been used for bread and pear (avocado) or as an accompaniment to Jerked Chicken. As people and cultures shift, this iconic brand remains relevant for adventurous Jamaicans who want a bit of change like this new take on a Jamaican classic.
• 6 slices National Hardo Bread
• 6 tbsp butter, salted
• 1/4 tsp kosher salt
• 1 tbsp Maggi all purpose
• 1/4 tsp black pepper
• 1 cup callaloo, shredded
• 1/2 yellow onion, thinly sliced
• 2 stalks scallion, thinly sliced
• 2 sprigs thyme, minced
• 1/2 Scotch bonnet, minced
• 1/4 cup water
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup Mexican cheese, shredded
1. In a pan over medium high heat, melt 2 tbsp butter and add onion, scallion, Scotch bonnet and thyme to the pot. Cook for about 2 minutes or until the onions become slightly translucent.
2. Add the callaloo, garlic, salt, all purpose seasoning, and black pepper, stir and cook for about one minute before adding the water.
3. Cover with a lid and reduce the heat to simmer for 5 minutes.
4. While the callaloo is steaming, roll out the slices of Hardo as thin as you can manage.
5. Stamp out rounds using a white bowl or cup, whatever can fit.
6. Spread 2 tbsp of butter on the 6 slices of bread and top 3 slices evenly with cheese.
7. When the callaloo has finished steaming, taste and adjust seasoning.
8. Spoon on the callaloo over the cheese, as little or as much as you’d like.
9. Top with more cheese and then the other slice of bread butter side down.
10. Bring the pan back to medium heat, add the remaining butter and oil and fry until golden brown, flipping and covering with a lid to ensure the cheese has melted on the inside. (About 3 minutes.)
11. Slice and enjoy.