Grilled QuesadillasSteven Raichlen
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.
- Yield: Makes 48 wedges, enough to serve 8 to 12 as an appetizer, 4 as a light main course.
For the filling
- 1/2 cup sour cream
- 1 1/4 cups coarsely grated jack or sharp white cheddar cheese
- 2 scallions, thinly sliced
- 1 ripe tomato, peeled, seeded, and finely diced
- 1/4 cup fresh cilantro leaves
- 2 to 3 pickled jalapeno chilies, thinly sliced (for spicier quesadillas, use thinly sliced fresh jalapenos)
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 8 eight-inch flour tortillas
Step 1: 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.
Step 2: 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.