| | |  Entertainment | Restaurants & Dining | November 2008 
Quesadillas With a Little More Personality
 The Washington Post
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There are quesadillas on many non-Mexican restaurant appetizer and dinner menus. Most are big, round flour quesadillas stuffed with cheese, chicken (or other meat), maybe some peppers, then grilled.
These are more unusual recipes that should be tried by the quesadilla aficionado.
Here, the vegetables provide a crunchy contrast to the creamy melted cheese, with a little kick from the chili 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).
Corn, Black Bean and Red Onion Quesadillas
Eight 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 chili powder
Place 4 of the tortillas on a work surface. Sprinkle one-quarter of the corn, beans, onion, cheese and chili 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 grams protein, 37 grams carbohydrates, 15 grams fat, 34 mg cholesterol, 8 grams saturated fat, 540 mg sodium, 5 grams dietary fiber.
This takes less time if a store-bought, 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).
BBQ Quesadillas
1 cup chipotle-flavored barbecue sauce
1 1/2 pounds top sirloin steak
2 tablespoons barbecue spice rub or salt and freshly ground black pepper to taste
Four 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 sour cream
1 cup salsa fresca (recipe below) or jarred salsa
1/4 cup chopped scallions, green parts only
4 sprigs cilantro
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 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 1/2-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.)
Cut each quesadilla into 6 to 8 wedges and divide among warmed plates, serve with a streak of the sour cream, the salsa fresca, chopped scallions and cilantro as garnishes, if desired. Serve hot. Makes four folded-over quesadillas
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 chili 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.
The sautéed onion and chili peppers lend some punch, but if you prefer quesadillas with just plain cheese, they'll still taste good. Quesillo de Oaxaca, available at Latino specialty stores, is the most tangy, but mozzarella, string cheese or Monterey Jack are good substitutes. Serve with a spicy salsa, either fresh or cooked.
Adapted from "A Cook's Tour of Mexico," by Nancy Zaslavsky (St. Martin's Press, 1995).
Street vendors in Mexico City can't make enough of these. This version not only replaces the cheese with potato but also uses fat-free tortillas and fat-free chicken broth. Save leftovers for breakfast.
Potato Quesadillas
For the quesadillas:
1 tablespoon extra-virgin olive oil
1 small white onion, thinly sliced
1 large russet potato, peeled and cut into 1/4-inch cubes
1 cup fat-free, reduced-sodium chicken broth
Salt
Freshly ground black pepper
Eight 8-inch fat-free tortillas
For the garnishes (optional):
1 cup low-fat sour cream
1 tomato, seeded and chopped
2 fresh or pickled jalapeno chili peppers, thinly sliced
1 small white onion, thinly sliced
For the quesadillas: Preheat the oven to 400 degrees. Coat 2 nonstick rimmed baking sheets with nonstick spray oil.
In a medium nonstick skillet over medium heat, heat the oil. Add the onion and cook, stirring often, for about 6 minutes or until golden brown. Add the potato and cook for 1 minute. Stir in the stock or broth and cook for 8 to 12 minutes, or until the potatoes are soft and the liquid has been absorbed. Add salt and pepper to taste.
Arrange 4 of the tortillas on the baking sheets. Divide the potato mixture among the tortillas and spread evenly. Top each with 1 of the remaining tortillas. Lightly coat the tops with nonstick spray oil. Bake for 5 minutes, turn over and bake another 5 minutes, or until lightly browned and heated through. Cut each quesadilla into 8 wedges.
For the garnishes: Arrange the sour cream, tomato, jalapeno chili peppers and onion in separate serving bowls, if using. Serve with the quesadillas and pass at the table.
Makes 4 quesadillas. Per serving (based on 4): 286 calories, 11 grams protein, 63 grams carbohydrates, 4 grams fat, 6 mg cholesterol, 1 gram saturated fat, 631 mg sodium, 17 grams dietary fiber.
tips: Quesadillas are best eaten fresh. If they need to be reheated, avoid the microwave, which makes them soggy, and the oven, which dries them out.
Instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning it once, until the cheese softens and the tortilla crisps slightly, 3 to 4 minutes total. (Those with thick fillings will remain somewhat soft.) |
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