This is what happens when a pizza and a quesadilla meet down in the van by the river for a little late night action: Cheesy, greasy, crisp-edged glory.
'quesadilla' on Serious Eats
Basic cheese-and-tortilla quesadillas are a quick snack, but by adding simple ingredients like sweet sautéed zucchini, smoky chipotle chilies, and shredded roast chicken, they become a weeknight meal that still takes almost no time to make.
Roast turkey and Brussels sprouts go together like Bennie and the Jets, and it's a shame that they rarely make on-stage appearances outside of Thanksgiving. This recipe, which incorporates charred brussels sprouts, roast turkey, and gooey melted cheese in a crisp, puffy quesadilla is a first step towards changing that.
Turkey and Brussels sprouts are a natural pair that should be brought out more than once a year. In this recipe, we combine them with gooey melted cheese and pickled jalapeños in a light and crispy quesadilla.
I'd like to welcome Las Quecas to Chicago, which is the first outlet of the quesadilleria outside of Cancun. I stopped into try the specialty of the house, and also got the chance to talk to chef Ambrocia about what led to his decision to open here.
Today's post was supposed to be an easy one. Try Taco Bell's new Triple Steak Stack, write a few words for and against, spend an inordinate amount of time taking photos, and call it a wrap. But somewhere along the way, it got more complicated than that. Complications involving a Cantina Double Steak Quesadilla and a duel to the death (of a sandwich).
Frankly, corn smut (otherwise known as huitlacoche) can look a little scary, because it's jet black and mushy, and an infected corn kernel doesn't always scream "eat me!" But in Mexico it's a delicacy, and what's good for Mexico is good for me.
I visited La Chilangueada to try one thing, but that plan changed fast. Now I'm kind of convinced that La Chilangueada is one of the best all-around taquerias in Chicago, especially on the North Side.
Bizarra Capital in Whittier brings fun new Mexican cuisine to the Los Angeles suburb of Whittier.
Crispy quesadillas stuffed with cheeze, chorizo, and ramps.
Freshly made, crisp tortillas, filled with chicken, gooey cheese, and a tomatillo salsa make a fun and fast weeknight dinner.
Crispy fried quesadillas made with leftover roast turkey and canned black beans.
The heat and earthiness of the Hatch chilis are a great match to the citrus tang of the chicken thighs in these cheesy quesadillas.
What can be better than combining fresh crab meat, avocado, and cheese? This simple dinner is also served with a tomato and avocado concoction on the side to round it out.
Squash blossoms are the only flowers I genuinely love cooking, probably because they can take the abuse. But while they don't have to be treated like dainty little treats, you also wouldn't want to completely cover up their flavor. Making a squash blossom quesadilla requires some restraint.
[Photograph: Jennifer Olvera]...
Think of it as a spanakopita minus the fussy phyllo, with all of those great eggy, cheesy Greek flavors crisped in a flour tortilla. Even if the ingredients list looks a little long for a quesadilla, the prep time is just a few minutes, simply a matter of softening garlic, onions, and scallions, wilting spinach, and mixing in an egg white, feta, and yogurt.
A vegetarian option filled with cheese and jalapeños.
Cheese is the obvious answer to what goes inside a quesadilla. Freshly roasted tomatoes are a little more counterintuitive, when we're talking cheap and when the season is winter. But pints of cherry tomatoes are relatively flavorful, even in January, and roasting them brings out all their sweet fruity tones—so much so that a bite into one of these quesadillas could almost transport you to summertime. A dollop of herbed sour cream on top brings all the flavors together and makes the presentation plenty attractive to serve to a guest.
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.