Serious Eats: Recipes
Dinner Tonight: Quesadillas Stuffed with Greens and Feta
The Los Angeles Times recently republished their favorite recipes of 2010, and one of them was a very interesting take on quesadillas—what food editor Russ Parsons deems the ideal dinner when you're looking for that elusive combination: real flavor, and not much time. With that in mind, this recipe takes a cue from the Mexican dish but moves things in a very different direction: hearty winter greens like kale, mustard, or collards are cooked down with onion, garlic, and red chile flakes, then studded with salty cubes of feta cheese.
On its own, this filling would make a superb side dish; the briny and salty feta cheese play a perfect foil against the savory greens. But slipped inside a corn tortilla and griddled, along with a few cubes of diced mozzarella, the whole thing melts into an oozy, satisfying dinner.