This year, I discovered quesadillas. Now they are my go-to food when I need to feed the family in a hurry. Every single one of us likes them - which is really saying something! They are also highly adaptable, appropriate for any meal, cheap, and nutritious. Best of all, they take about 10 minutes to prepare and cook.
General Quesadilla Making
To make a basic quesadilla, you'll need:
Whole wheat or white flour tortillas (I use 7 inch)
Cheese of your choice
Optional additional fillings
Butter
Frying pan
Spatula
2. Drop a dab of butter into the pan and let it melt. Butter is really the best choice here, since it gives the tortilla a nicely browned, slightly crispy finish.
3. While the butter melts, lay one tortilla flat on a plate and sprinkle cheese all over it. Add additional fillings, if desired. (More on fillings in a moment.)
4. Top with another tortilla. Pick up the quesadilla and gently place it in the preheated pan. Press down on the quesadilla with a spatula.
5. When the tortilla sitting closest to the pan's surface is browned some,
turn the quesadilla over with a spatula. Press down with the spatula again.
6. When the tortilla closest to the pan's surface is golden, remove with the spatula.
7. To serve, cut into triangle-shaped wedges.
Variations
You can add almost anything to quesadillas. Try bite-sized chicken, pork, beef, or fish pieces - really any type of meat works, including canned tuna. Shredded lettuce or spinach with tomato is great, too. Or go with beans or veggies. In fact, quesadillas are an excellent way to use up the previous night's leftovers. Just be sure not too add too many fillings; once on the tortilla, they should be no more than about 1/8 inch high.
Roasted Jalapeno Quesadillas
When I have time, I love to make these hot - but not too hot - quesadillas, based on a recipe by Cat Cora.
What You Need:
6 jalapeno chiles
1 small sweet red pepper
1 tablespoon olive oil
1/4 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon butter
7 inch flour tortillas
3/4 cup grated cheddar cheese
sour cream
Paper lunch bag
Baking sheet
2 large skillets
Spatula
Knife
Gloves
Tongs
How to Do It:
1. Preheat the broiler on high.
2. Cut each jalapeno in half, lengthwise, and remove all the seeds. Use gloves, or the oil from the chilis will stay on your hands and you'll burn your mouth, nose, eyes, or privates next time you touch them!
3. Place the chilis, cut side down, on the baking sheet. Put under the broiler for about 7 minutes, or until the chilis are blackened and blistered.
4. Remove the chilis from the baking sheet with tongs and place in the paper bag. Roll down the top of the bag and allow the chilis to steam for at least 25 minutes.
5. Take the chilis out of the bag and use a paring knife to remove the blackened skins. Chop the chilis finely.
6. Pour the oil into one of the skillets and heat over medium high.
7. Add the garlic and onion; saute until tender.
8. Add the chilis and reduce the heat to medium. Saute for about 10 minutes
9. In a different skillet, drop a dab of butter and allow it to melt over medium heat.
10. Put one tortilla flat in the pan and spoon the chili mixture over the top of it. Sprinkle with cheese. Top with a second tortilla and press down on the quesadilla with a spatula.
11. Turn the quesadilla over when the tortilla closest to the surface of the pan is golden. Keep cooking until the opposite tortilla is also golden. Serve with sour cream.
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