Breakfast quesadilla in ASL

He spells it quesadala. Eh, close enough.

I like watching people finger spell. It's like various handwriting.

Jeff has the neatest most textbook-like handwriting I've ever seen. And his fingerspelling is perfectly formed and fast as an SST. Words appear within blurs with each letter formed perfectly.

Closed captions says "Mexican" while he signs "Spain." Some make no distinction while others do.

"Spain" is showing a bullfighter's cape being clasped.
I've seen Mexico/Mexican as an "M" dragged back across the cheek toward the ear.s
Another version is similar to "Cuba," a visor of a hat being flicked up similar to a salute. Except for "Mexico" made with a "V."

"Kids" is shown by the "liquor" configuration flicking under the nose. It can also be shown by tapping their little heads in descending succession, like three kids at different heights. The first sign is made at the face the second sign is made at the waist.

The type of "kid" as in a joke is shown as two "q" hand configurations scrapping one atop the other. "Kidding oneself" is that same thing awkwardly reversed to point to oneself, for "joke to you/me"

All this is online. The dictionaries show all of this.

Eggs are delicate and their components cook at temperatures well below boiling water.

That's why I don't get Japanese cooks who make fried rice by starting their egg first at high temperature in a wok, cook it violently then all the way through the other ingredients cooking thoroughly. They're chefs. But they show no respect toward the egg.

Tom here cooks his egg twice.

I see no advantage to the waffle iron except for novelty of bumps and both tortillas overcooking simultaneously. Now he has to clean the pan and the waffle iron. And gag down two overcooked tortillas. Where one tortilla will do.

The tortillas are already cooked. They need only be warmed. The ham also only needs to be warmed. The eggs denature and cook at low temperature and the cheese melts at similar low temperature. All this can be done in the pan in under one minute without frying the egg first and the quesadillas will be more tender and lovely and soft and appealing.

I've watched dozens of ASL cooking shows. All of them are very young people who are not fluent signers and who don't know how to cook. It's actually a bit sad seeing them struggle with both things. They're all beginners at both skills. This man is the most fluent that I've seen.

What makes him a beginner cook?

The waffle iron. This is a griddle thing. No chiles. Not even any chile powders. Or chile sauce.

Yes, quesadilla is queso + tortilla. Plain as can be. That's how they're served in Mexico.

But Tom is adding egg and ham as an American breakfast. There is salt in cheese but you can at least expect pepper. And since you're using tortilla and calling it Mexican quesadilla then you can expect chiles and Mexican spices and herbs. That would be cumin and cilantro at least. Avocado, tomato, onion to jazz it up. And Mexican cheese. Come on!