Quesadillas Three Ways
Try one of these three creative ways to serve quesadillas from chef Sara Foster's cookbook, "Sara Foster's Casual Cooking."
Source: The Martha Stewart Show, July Summer 2008
- Olive oil
- 7-inch flour tortillas
- Sour cream, salsa, and baby arugula, for garnish (optional)
For Spicy Grilled Chicken with Corn Quesadillas
- Thinly sliced grilled chicken breast
- Shredded Monterey Jack or pepper Jack cheese
- Corn kernels, cooked
- Chopped fresh cilantro
For Sweet Potato-Black Bean Quesadillas
- Baked sweet potatoes
- Black beans, cooked
- Shredded cheddar cheese
- Minced jalapeno pepper
For Farmer Cheese with Sliced Pears, Honey, and Black Pepper Quesadillas
- Farmer cheese
- Thinly sliced pears
- Freshly ground black pepper
Lay tortillas on a flat work surface and place desired fillings over half of each tortilla. Fold tortillas in half to enclose filling.
Lightly coat a cast-iron skillet or grill pan with olive oil and place over medium-high heat. Place quesadillas in skillet or on grill, working in batches if necessary, and cook, turning once, until cheese is melted and tortillas are golden brown, about 2 minutes per side.
Transfer quesadillas to a baking sheet and place in oven to keep warm. Repeat process with remaining ingredients, adding more oil to the grill or skillet as needed. Cut quesadillas into wedges and serve warm with desired garnishes.