Cheese Quesadillas

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

Introduction

Quesadillas are the Mexican version of grilled cheese sandwiches. All you need to make them are flour tortillas and thinly sliced or grated cheese, and the condiments of your choice. For a buffet, cut the quesadillas into six wedges using a sharp knife or pizza cutter and arrange them on a platter. Serve with more salsa and let your guests help themselves.

Ingredients

	12	flour tortillas, 10 inches in diameter
	12	oz. pepper Jack cheese or Monterey Jack cheese, grated or thinly sliced
	½	cup Roasted Tomato Salsa, for accompaniment

Condiments (optional)

	4	medium tomatillos, husked, rinsed, and sliced into paper-thin rounds (see Cook’s Notes)
	½	cup fresh cilantro leaves (see Cook’s Notes)
	2	scallions with 4 inches of green part, minced

Steps

Heat 1 or 2 heavy-bottomed, 10-inch frying pans over high heat until hot. (Using 2 pans allows you to make 2 quesadillas at once.) Place a tortilla in each pan, and sprinkle with ½ cup grated cheese or cover with 5 or 6 slices. When cheese begins to melt, add 2 tablespoons of one or more of the condiments, if desired. Cover with another tortilla. When bottom tortilla is nicely browned, use a spatula to turn quesadilla. Brown other side. Place on a cutting board, and use a sharp knife or a pizza cutter to cut into 6 wedges. Continue until all tortillas are cooked. Arrange wedges on a platter and serve while warm and crisp. Have a small bowl of the salsa next to platter so guests can spoon a little salsa on top of quesadillas, if desired.

Notes

Tomatillos, which look like small, green tomatoes with an outer papery husk, add a tart, fresh taste to quesadillas. They are readily available in the produce section of well-stocked supermarkets.
We love the taste of fresh cilantro (also known as fresh coriander) and think it tastes great with the pepper Jack cheese. Not everyone agrees, so we suggest making some of the quesadillas without it.
Vary the cheeses to suit your taste. Use Cheddar, Muenster, Provolone, or a combination.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.