My Great-Grandmother Clara had a Portuguese last name, but she was half Scots and half French-Basque. Growing up, I knew her as an aged, lean woman who liked to laugh and gamble at the nickle slots. She was a fiery old lady. In fact all the Kincaids were known for their heat in the small cow-town of Tres Pinos, California. They were tough pioneers and buckaroos with a fighting-spirit.
This Scots clan clung fiercely to their Catholic faith despite being kicked out of Scotland for fighting on behalf of the Bonnie Prince Charlie back in the mid-18th century. My particular ancestral line of Kincaids settled in Virginia then Missouri before pushing cattle into California to build up ranches that would feed the gold-rush miners. Great-Grandma Clara’s grandfather, James Kincaid, settled in the San Benito County area where hills and valleys were rich for growing hay and cattle. The Kincaids even helped to build the Tres Pinos Catholic Church.
Tres Pinos was the furthest inland from San Francisco that the train pushed. This track traveled through vineyards, orchards and ranches known to Steinbeck, and any story of his that I’ve read, I can’t help but picture the place of my birth; the same place where Great-Grandma Clara was born; the place where buckaroos come from. The Kincaid women were tough. Clara’s mother was a justice of the peace and famous for orneriness.
One Kincaid woman, an aunt of Clara’s, decided she had enough of being a ranch wife and left her husband and children, stepping onto that San Francisco bound train with a young, handsome cowboy. The story goes–which is printed for posterity in an old 1880s Tres Pinos newspaper–that the aunt’s husband met her at the station with a gun. He shot the young swain, but didn’t frighten his wife at all who simply yelled at her husband, wrapped her cowboy’s wounded arm and left on the train.
So it should come as no surprise that Great-Grandma Clara like food that matched the temperament in her Kincaid blood. She liked it hot. This recipe is a bit of an alteration on my part. Originally Clara heaped this cheese-topping on a split loaf of French bread, but I use it for quesadillas. Serve it with sliced mangoes for lunch or along side vegetable soup for dinner.
- 2 cups shredded cheddar cheese
- 2-4 Tbsp spicy taco sauce
- 1 can diced jalapenos (or you can use mild green peppers)
- 1 can chopped black olives
- 1/2-cup chopped red onion
Simply mix all the ingredients. When ready to make quesadillas, pre-heat oven to 350 degrees. Line a cookie sheet with parchment paper. I prefer white-corn tortillas, but you can use your own preference. Set out as many tortillas as you want (my cookie sheet accommodates six at a time, but usually I just make one or two for myself for lunch). scoop cheese mixture onto each tortilla, spreading evenly. Top with a second tortilla. Bake for five minutes and then carefully flip. Bake for another three to five minutes. Serve with sliced fruit, rice or a green salad to counter the heat.