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| Grilled Quesadillas |
| Ten years ago, few North Americans had ever heard of quesadillas. Now, we can't seem to live without them. These Mexican grilled cheese "sandwiches" [tortillas sandwiched with chilies and cheese] have taken the U.S. by storm.
This is one dish you shouldn't wander away from when cooking: tortillas burn like paper. Feel free to vary the ingredients for the filling. Ingredients for the filling: 1/2 cup sour cream 1 1/4 cups coarsely grated jack or sharp white cheddar or Chihuahua cheese 2 scallions, thinly sliced 1 ripe tomato, peeled, seeded, and finely diced 1/4 cup fresh cilantro leaves 2 to 3 pickled jalapeño chilies, thinly sliced [for spicier quesadillas, use thinly sliced fresh jalapeños] 1/2 teaspoon ground cumin coarse salt freshly ground black pepper 8 eight – inch flour tortillas Method Combine the sour cream, cheese, scallions, tomato, cilantro, chilies, and cumin in a mixing bowl and stir to mix. Add salt and pepper to taste. Preheat the grill to medium – high. Lay 4 tortillas on a work surface and spread the sour cream mixture evenly on top. Press the remaining tortillas on top to make a sort of sandwich. Grill the tortillas until lightly browned on both sides, 2 to 4 minutes per side, turning carefully with a large spatula. Cut each quesadilla into 8 wedges for serving. Makes 48 wedges, enough to serve 8 to 12 as an appetizer, 4 as a light main course |
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