QUESO FRESCO QUESADILLAS
Steps:
- Lay 2 tortillas on the work surface. Distribute the cheese evenly between the 2 tortillas. Arrange the sliced tomatoes over the cheese. Sprinkle the scallions and cilantro on top of the tomatoes. Place the remaining tortillas on top of each of the filled tortillas.
- Coat the interior of a large saute pan with clarified butter. Gently place 1 quesadilla in the pan. Brush the top with clarified butter. Cook over medium heat until the underside is golden brown. Using 2 spatulas, flip the quesadilla. Cook until golden brown. Cut into 6 pieces. Serve with Tomatillo Salsa.
- Preheat the broiler. Place the tomatillos on a baking sheet and broil until they begin to blacken. When the tomatillos are cool, place them in a blender with the jalapenos, lime juice, sugar and salt. Puree. Add to remaining ingredients and mix well.
SPINACH, MUSHROOM AND MONTEREY JACK CHEESE QUESADILLAS
Add a dash or two of hot sauce to this Monterey Jack quesadilla with spinach, shallot and mushroom.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
- To the same skillet, add the oil. Add the shallots and cook over medium heat until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute.
- Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the mushrooms, one-quarter of the spinach mixture and a few dashes of hot sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
- Melt 1/2 tablespoon of the remaining butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
- Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.
SORULLITOS DE MAíZ Y QUESO
Puerto Ricans, stemming from our African roots, love fried foods. When I was growing up, my grandmother served these corn and cheese sticks frequently as an appetizer or alongside dinner. She would make a batch in advance and store them in the freezer. When hunger would strike, she would simply fry them up from frozen. We'd eat them hot, dipping them in mayo ketchup (a Puerto Rican dipping sauce similar to Thousand Island dressing). I like to stuff my sorullitos with Gouda and serve them with a mayo ketchup sauce seasoned with adobo spice mix or garlic powder (see Cook's Note). The sticks make an excellent platter to whip up for guests.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield about 25 sorullitos
Number Of Ingredients 6
Steps:
- Heat the sugar, salt and 2 cups water in a small saucepan over medium-high heat until the sugar and salt dissolve and the water begins to boil. Mix in the cornmeal, stirring constantly with a sturdy rubber spatula until everything is incorporated, about 1 minute. Turn off the burner and add the butter and 1/2 cup of the Gouda. Continue stirring until the cheese and butter melt and a cohesive mass of dough forms, about 3 minutes. The mixture should be somewhat resistant to mixing, gummy and malleable, but not sticky. Let the corn and cheese dough cool down for about 3 minutes.
- When the dough is cool enough to handle, form 2 tablespoons of dough into a 2-by-3-inch rectangle. Add 1 1/2 teaspoons of the remaining Gouda to the center of the rectangle and roll into a small 3-inch cigar-shaped stick. Repeat the process. The recipe should yield about 25 corn sticks.
- If frying right away, heat about 1 inch oil in a small to medium heavy-bottomed skillet over medium-high heat until the oil reaches 325 degrees F on a deep-fry thermometer or it bubbles when it comes in contact with a wooden spoon.
- Fry the sorullitos until golden all around and the cheese is melted on the inside, about 5 minutes. Drain the sorullitos on paper towels. They are best served right away.
- To make ahead to fry at a later time, line a baking sheet that is small enough to fit in your freezer with wax paper. Lay the sorullitos in a single layer without touching on the prepared baking sheet. Freeze until hard, then transfer to freezer bags or containers and freeze for up to 2 months.
- If cooking the sorullitos from frozen, there is no need to thaw them out before frying. Heat the oil following the above instructions and fry the frozen sorullitos until golden brown and the cheese is melted on the inside, about 6 minutes.
SPICY CHEESE & MUSHROOM QUESADILLAS
This is an adopted recipe I have not yet tried. Having made a good number of quesadillas in my day, though, I've probably made this combination or something close to it before and would be willing to bet that it will work just fine. Please review if you try it! Any suggestions will be appreciated.
Provided by spatchcock
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tablespoons butter in a large skillet over medium heat.
- Add onion; cook 3 minutes.
- Add mushrooms, garlic, thyme, salt and pepper; cook 5 to 7 minutes or until liquid evaporates.
- Melt remaining 2 tablespoons butter; brush half of butter over one side of 4 tortillas.
- Arrange tortillas, buttered side down, on large baking sheet; top with 3/4 cup cheese.
- Arrange mushroom mixture over cheese; top with 3/4 cup cheese.
- Place remaining 4 tortillas over cheese; press lightly. Brush remaining butter over tops of tortillas.
- Bake at 450 F for 5 to 6 minutes or until top tortillas are golden brown.
- Turn quesadillas over; continue to bake 4 minutes.
- Sprinkle quesadillas with remaining 1/2 cup cheese; continue to bake 1 minute or until quesadillas are golden brown and cheese is melted.
- Cut into wedges; serve with toppings as desired.
Nutrition Facts : Calories 526.7, Fat 33.2, SaturatedFat 19.2, Cholesterol 92.2, Sodium 1337, Carbohydrate 37.4, Fiber 2.5, Sugar 5.5, Protein 20.3
MUSHROOM QUESADILLAS
Provided by Elaine Louie
Time 40m
Yield Six 6-inch quesadillas
Number Of Ingredients 11
Steps:
- In a medium bowl, mix the mushrooms, onion, garlic, and chilies until well combined.
- Place oil in a large heavy skillet over medium-high heat and heat until oil is shimmering. Add the mushroom mixture, season very lightly with salt, and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes. Scrape into a bowl and season with more salt if needed.
- Divide the cheese among the tortillas, spreading a portion over half of each tortilla, leaving a small empty border, about 1 inch, at the edge. Divide the mushroom mixture among the tortillas, placing it on top of the cheese. Divide the epazote leaves, if using, among the tortillas. Fold the empty side over the filling and press firmly to close.
- Heat a cast-iron or other heavy griddle over medium heat. Cook the quesadillas in batches, turning once, until light golden brown and crisp, about three minutes per side. Serve immediately, with sour cream and salsa verde on the side.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 302 milligrams, Sugar 3 grams
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