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 Entertainment | Restaurants & Dining | March 2006 
What's Between Your Tortillas?
 Marcia Kramer - Washington Post
| | With Corn, Black Bean and Red Onion Quesadillas, the vegetables provide crunchy contrast to the creamy melted cheese. (Julia Ewan/Washington Post) |
The humble quesadilla is America's new grilled cheese sandwich - and then some.
"Kids love grilled cheese sandwiches," says Roberto Quinones, executive director of the McLean, Va.-based Tortilla Industry Association. "Queso" is cheese in Spanish, and quesadillas - tortillas filled with cheese and placed on a hot griddle just until the cheese melts - "put a new spin on grilled cheese," he says.
Typically, Americans are not about to stop there. Quesadillas might have gotten their start in Mexico, where they traditionally contained little more than quesillo de Oaxaca, a tangy cheese.
But Americans have embellished their quesadillas, stuffing them with grilled chicken or barbecued beef. And the tortillas nowadays are likely to be made with spinach or sun-dried tomatoes.
Eugene Suarez Jr., who with his father owns Abuelita Mexican Foods in Manassas, Va., attributes the quadrupling of their business over two years to the Americanization of tortillas. "Tortilla-based foods are not considered Mexican anymore," he says. "They've become mainstream."
Tortillas, of course, are used for more than quesadillas - wraps for sandwiches, for instance. Tortilla sales nationally have climbed an average of 8 percent annually for the past 10 years.
Quesadillas are easy to make, inexpensive and eminently adaptable. They also make great hiding places for mothers looking to slip some vegetables and protein into their kids' diets, Quinones says. "And you don't have to cut the crusts off."
Quesadilla vs. taco
The differences between a taco and a quesadilla consist of shape, filling and the order of filling and cooking.
Shape: A taco is rolled around the filling, while a quesadilla is flat, sandwiching its filling.
Fillings: Quesadilla fillings are usually based on cheese (hence its name from the Spanish queso), and are generally of a pasty consistency and considered appetizers. Taco fillings are usually based on meat or animal products, with a chunky consistency, and considered an entree.
Order of cooking: Quesadillas are filled and cooked afterwards; they are fried, deep-fried or toasted using a broiler, griddle or open fire. Tacos are a still-pliable tortilla wrapped around its filling. The usual case where tacos are cooked after filling is when making a flauta (Spanish for "lute," because of its shape).
Source: Wikipedia, the online encyclopedia, http://en.wikipedia.org
Corn, Black Bean and Red Onion Quesadillas
Here, the vegetables provide a crunchy contrast to the creamy melted cheese, with a little kick from the chile powder. The quesadillas can be made on the stovetop or, especially if you're increasing the recipe, in the oven. Serve with salsa, sour cream or guacamole. Adapted from "Simple Vegetarian Pleasures," by Jeanne Lemlin (Harper Collins, 1998).
8 (8-inch) flour tortillas
1 cup frozen corn, thawed
1 cup freshly cooked or canned black beans, rinsed and well drained if canned (may substitute kidney beans)
2/3 cup paper-thin slivers of red onion
2 cups grated Monterey Jack cheese (about 8 ounces)
1 teaspoon chile powder
Place 4 of the tortillas on a work surface. Sprinkle one-quarter of the corn, beans, onion, cheese and chile powder evenly on each tortilla, leaving a 1/2 -inch border. Top with the remaining tortillas and press down to help them stick together. To cook them on the stovetop: Heat a large, ungreased skillet or grill pan over medium heat. (If the tortillas are more dry than fresh and moist, lightly coat the skillet with nonstick spray oil.) Add 1 quesadilla and cook for 4 to 5 minutes, then flip over and cook another 4 to 5 minutes. It's done when it begins to get brown flecks and the cheese is melted.
To bake: Preheat the oven to 375 degrees. Place the quesadillas on a large, ungreased, rimmed baking sheet (use nonstick spray oil if the tortillas are on the dry side) and bake for 5 minutes per side.
Transfer the quesadillas to a cutting board and cut each into 4 wedges. Let them rest for 1 to 2 minutes before serving.
Makes 4 quesadillas; 4 to 6 servings.
Per serving (based on 6): 346 calories, 16 g protein, 37 g carbohydrates, 15 g fat, 34 mg cholesterol, 8 g saturated fat, 540 mg sodium, 5 g fiber.
Chicken Quesadillas With Roasted
Red Peppers and Spinach
To make: 20 minutes
To cook: 10 minutes
To grill: 5 minutes
We've taken a grilled version of this peppery chicken and moved it indoors. The roasted red peppers and blanched spinach add flavor and flair. For even more of both, serve with mango salsa that has been laced with cardamom and jalapeno chili pepper. Recipes adapted from "Quesadillas," by Steven and Katherine Ramsland (Prima, 1997).
4 boneless, skinless chicken breast halves (about 4 ounces each)
2 to 3 tablespoons extra-virgin olive oil
2 to 3 tablespoons freshly ground black pepper
12 ounces fresh spinach (about 4 1/2 cups), firm stems removed
8 (8- to 10-inch) flour tortillas
3 cups shredded Monterey Jack cheese (about 12 ounces)
2 cups chopped roasted red bell peppers (2 to 3 peppers), stemmed, seeded and diced (see Note)
1/2 cup chopped scallions, white and tender green parts
1 cup Mango Salsa (recipe follows)
Brush both sides of each chicken breast half with the oil and coat with the pepper, patting lightly so it sticks. Place a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes per side or until golden. Set aside to cool before shredding into bite-size pieces.
Meanwhile, bring a large pot of water to a boil, add the spinach and blanch it for 1 61/27 minutes. Drain through a colander and rinse with cold water. Using your hands, squeeze as much moisture out of it as you can. Chop coarsely and set aside.
Place 4 of the tortillas on a work surface. Using half of the cheese, scatter it evenly on each of the tortillas. Layer the shredded chicken on the cheese, followed by the roasted red bell peppers, spinach and scallions. Top with the remaining cheese. Place a tortilla on each one and press down lightly.
In a large pan, griddle or grill pan over medium heat, cook each quesadilla for 2 to 3 minutes per side or until it lightly browns and the cheese melts. Transfer to a work surface and cut into 6 to 8 wedges. Serve with Mango Salsa. (See recipe below.)
Note: To roast a bell pepper, place it on a piece of aluminum foil positioned about 4 inches from the broiler element. Turn every few minutes until the skin is charred on all sides. Place the charred pepper in a bowl, cover with plastic wrap and let it sit for 15 minutes. Remove the charred skin; it will slip right off.
Makes 4 quesadillas; 4 to 6 servings.
Per serving (based on 6): 486 calories, 37 g protein, 25 g carbohydrates, 26 g fat, 94 mg cholesterol, 13 g saturated fat, 693 mg sodium, 7 g fiber.
Mango Salsa
1 large mango, peeled, seeded and diced
1 jalapeno chile pepper, roasted, peeled, seeds and stem removed, and minced (see Note)
Juice from 1 lime (about 2 tablespoons)
1 tablespoon minced cilantro
1 tablespoon extra-virgin olive oil
Sea salt
Freshly ground black pepper
Crushed cardamom seeds
To make: 15 minutes
In a medium bowl, gently toss the mango, jalapeno chile pepper, lime juice, cilantro and oil. Add a pinch each of the salt, pepper and cardamom and stir to combine.
Note: To roast a jalapeno chile pepper, place it on a piece of aluminum foil positioned about 4 inches from the broiler element. Turn every few minutes until the skin is charred on all sides. Place the charred pepper in a bowl, cover with plastic wrap and let it sit for 15 minutes. Remove the charred skin; it will slip right off. Makes 1 cup.
Per tablespoon serving: 17 calories, 0 g protein, 2 g carbohydrates, 1 g fat, 0mg cholesterol, 0 g saturated fat, 15 mg sodium, 0g fiber.
BBQ Quesadillas With Quick and Easy! Barbecue Sauce
This takes less time if a store-bought chipotle-flavored barbecue sauce and prepared garnishes are used, but these recipes will add layers of flavor. If you make the sauce, you'll have enough to make another batch of steak. Recipes adapted from "Cocina," by Leland Atkinson (Ten Speed Press, 1996).
To make: 23 minutes
To cook: 37 minutes
To bake: 5 minutes
For the barbecue sauce:
1 tablespoon extra-virgin olive oil
2 cups thinly sliced onions
1 1/2 cups cider vinegar
2 dried ancho chile peppers and 6 dried chipotle peppers, broken into pieces, with seeds removed
10 large cloves roasted garlic (may substitute 4 teaspoons prepared roasted garlic) (see Note)
1 cup molasses
2 1/2 cups ketchup
Salt
About 1/2 cup water
For the quesadillas:
1 1/2 pounds top sirloin steak
2 tablespoons Barbecue Spice Rub (recipe follows) or salt and freshly ground black pepper to taste
1 cup barbecue sauce
4 (10-inch) flour tortillas
2 1/2 cups grated Monterey Jack cheese (about 10 ounces)
1 tablespoon unsalted butter, at room temperature
For the garnishes (optional):
1/2 cup crema (recipe follows)
1 cup salsa fresca (recipe follows)
1/4 cup chopped scallions, green parts only
4 sprigs cilantro
To make the barbecue sauce: In a large skillet over medium-high heat, heat the oil. Add the onions and cook, stirring occasionally, until they are browned and soft, about 5 minutes. Add the vinegar, and when it is warmed through, add the dried chile and chipotle peppers, roasted garlic, molasses and ketchup, stirring to combine. Add salt to taste and some or all of the water to adjust the consistency. Cook for 8 minutes and then remove from the heat.
Puree the sauce in batches in a blender or food processor until smooth. (Strain the sauce through a fine-mesh strainer, if desired.) Set aside, or cover tightly and refrigerate for up to 8 days.
Rub the meat with the barbecue spice rub or salt and pepper to taste. Set aside.
Heat a grill pan over medium-high heat or prepare an outdoor grill for medium-high direct heat. Grill the meat for at least 10 to 12 minutes total, turning to sear it on both sides. Transfer the meat to a cutting board and let it rest for 5 minutes, then slice thinly across the grain.
Meanwhile, in a medium saucepan over low heat, warm 1 cup of the barbecue sauce. Add the sliced meat and cook for about 8 minutes. Remove from the heat and set aside.
To assemble: Preheat the oven to 250 degrees. Wrap the stack of tortillas with aluminum foil and place in the oven for 5 to 10 minutes to make them pliable.
Spread 5 tablespoons of the cheese over half of each tortilla, leaving a 61/27-inch border. Place one-quarter of the barbecue-sauced meat over the cheese, then top with another 5 tablespoons of the cheese. Fold each tortilla over and press gently. Brush the tops with half of the softened butter.
On a dry griddle or large pan over medium heat, cook the quesadillas in batches for 2 to 3 minutes on each side until they are browned and crisp on the edges, using the remaining butter as needed. (Finished quesadillas may be kept warm by placing them on a baking sheet in a 250-degree oven.)
For the garnishes:
Crema: To make a cup of simple Crema, add 2 tablespoons of buttermilk to 1 cup of sour cream, stirring well to combine.
Salsa Fresca: For 1 cup of Salsa Fresca, in a medium bowl, combine 1/4 of a red onion, diced; 4 roma tomatoes, seeded and diced; 1 to 2 jalapeno chile peppers, stemmed, seeded and diced; 2 tablespoons coarsely chopped cilantro; 1 teaspoon salt; a pinch of sugar; 1 tablespoon lime juice; 1 teaspoon extra-virgin olive oil; and 2 tablespoons Mexican or dark beer. Stir gently and allow to stand at room temperature for 30 minutes before serving. Cover and refrigerate for up to 3 days.
After cooking. cut each quesadilla into 6 to 8 wedges and divide among warmed plates, serve with a streak of the crema, the salsa fresca, chopped scallions and cilantro as garnishes, if desired. Serve hot.
Note: To roast garlic, slice the top off of 1 head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425-degree oven for about 45 minutes or until the garlic has softened and browned. Set aside until cool enough to handle, then squeeze the softened garlic cloves out of their skins and discard the stem end.
Makes 4 folded-over quesadillas.
Per serving: 757 calories, 72 g protein, 29 g carbohydrates, 37 g fat, 170 mg cholesterol, 20 g saturated fat, 1,304 mg sodium, 1g fiber.
Jimmy the B's Wildcat Barbecue Spice Rub
This rub tastes better than store-bought brands we've tried. The recipe was created in the kitchens of Washington's Red Sage restaurant.
To make:10 minutes
To toast: 2 minutes
3/4 teaspoon cumin seeds, toasted (see Note)
1/2 teaspoon coriander seeds, toasted (see Note)
2 1/2 pieces dried chipotle chile peppers, toasted, broken into pieces, seeds removed
2 teaspoons diced sun-dried tomatoes, not packed in oil (optional)
2 1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon powdered mustard
1/4 teaspoon black peppercorns
Place all the ingredients in a food processor or spice grinder and pulse until the spices are well blended. (Remove the large pieces of sun-dried tomatoes, if using.) Store in an airtight container for up to 3 weeks.
Note: To toast the cumin and coriander seeds, place a small skillet over medium heat. Add the seeds (do this in separate batches) and toast, shaking the pan occasionally, until the spices are fragrant, 2 to 4 minutes. Transfer to a heat-proof bowl and cool completely.
To toast the dried chile peppers, place them in a dry skillet over moderate heat for 1 to 2 minutes, watching carefully so they dont burn.
Makes about 1/4 cup.
Per 1 1/2 teaspoon serving: 13 calories, 0 g protein, 3 g carbohydrates, 0g fat, 0 mg cholesterol, 0 g saturated fat, 298 mg sodium, 0 g fiber. |
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