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June 11, 2005
Grilled Corn and Squash Quesadilla
Actually, it was lunch today, but I love quesadillas. Such an easy and delicious way to use up leftovers. Grated Jack and Cheddar cheeses, some salsa, homegrown oregano and you're all set.
Easy to prepare, too. Fire up your grill with a medium fire or pre-heat a 375º oven. (If you use your oven, make sure there's something on the shelf underneath your quesadilla to catch drippings.
If you have a pizza pan or sizzle platter fine, otherwise you what you've got. Start with a little oil on the platter and lay down your first tortilla. Use whatever you want for filling, just make sure it's cooked first, the veggies in mine would have never gotten cooked in time if I hadn't. You really should have some kind of cheese to hold it together if you want to flip it. Don't overfill it! Lay your top tortilla in place and brush some more oil on top.
Slide your prepared quesadilla onto the grill or oven rack. Give it a few minutes, take a peak underneath and rotate 60º if you've gotten your grill marks going. (Proper quadrillage is always worth bonus points in my book.)
Okay, flipping. The easiest way is to put your plate back on top of the quesadilla, slide your spatula (wide is good) underneath and whle pressing down a bit with the platter, smoothly and confidently turn the whole thing over in one movement.
Grill the other side until the whole thing is nice and gooey. Check it by lightly lifting the top tortilla. Slide it back onto the platter and serve with more cheese, sour cream and guacamole.
Oh, and a nice cold Shiner Bock. Life is good...
Posted by The Pragmatic Chef at June 11, 2005 2:43 PM
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Recipes/Techniques
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Vegetables
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What did you have for dinner last night?