This was my dinner tonight, tossed together from scraps we had lying around the kitchen:
3 layer cheese quesadilla, with a filling of chipotle chedder cheese, fontina cheese, and most of a chopped up fresno chili (the only edible vegetable we had lying around the house).
On the top went a bit of canola oil, chili powder, and cotija cheese. After cooking I added a dollop of creme fraiche and On The Border Salsa.
Not healthy at all, but tasty.
Here are some cool quesadilla tips, gleaned from Bobby Flay:
1. Stacking tortillas three high gives you more room for filling than just folding a single tortilla in half. Filling is added to the bottom layer and middle layer, then both layers are capped with the third tortilla.
2. Chili powder and cotija cheese are really good sprinkled on the top. Parmesan cheese would work too. The right kind of cheese will brown up slightly, and the chili powder just tastes good.
3. You can cook them in the oven easily instead of in a pan on the stove (8-10 minutes @ 425 degrees).
If I figure out how to make this even less healthy, I'll let all my readers (cough) know.
Here are some cool quesadilla tips, gleaned from Bobby Flay:
1. Stacking tortillas three high gives you more room for filling than just folding a single tortilla in half. Filling is added to the bottom layer and middle layer, then both layers are capped with the third tortilla.
2. Chili powder and cotija cheese are really good sprinkled on the top. Parmesan cheese would work too. The right kind of cheese will brown up slightly, and the chili powder just tastes good.
3. You can cook them in the oven easily instead of in a pan on the stove (8-10 minutes @ 425 degrees).
If I figure out how to make this even less healthy, I'll let all my readers (cough) know.
