Three-Cheese Quesadillas
Wolfgang Puck
4 flour tortillas, each 12 inches in diameter
1/2 cup shredded Cheddar cheese
1/2 cup shredded Mexican-style queso blanco or Fontina cheese
1/4 cup shredded mozzarella cheese
Extra-virgin olive oil
Place two of the flour tortillas on a work surface. Top with the cheeses,
spreading half of each one evenly over each of the two tortillas. Top with other two tortillas and press down with your hands to help seal them together.
Heat a large saute pan over high heat. Add enough olive oil to coat the bottom of the pan and then reduce the heat to medium. Carefully transfer one of the quesadillas to the pan, taking care not to let the cheese fall out. Cook until golden brown, about 3 minutes per side. With a large spatula, transfer to a cutting board and cover loosely with aluminum foil. Repeat with the other quesadilla.
Let the quesadillas cool for 5 minutes. With a large, sharp knife, cut several
times across the diameter of each quesadilla to cut it into 8 or 10 wedges.
Serve with guacamole.
Serves 4 to 8
Classic Guacamole
1 ripe avocado
2 tablespoons minced red onion
1 tablespoon minced jalapeno pepper
1 tablespoon chopped cilantro leaves
1/2 lime, juiced
Salt
With a small, sharp knife, cut the avocado into 2 equal halves through its stem and flower ends, cutting all the way down to the hard pit in the center. Hold each half with one hand and twist your hands in opposite directions to separate the halves.
To remove the pit from the half in which it remains, cup that half in one hand.
With the sharp edge of the knife blade, very carefully but firmly strike the pit to lodge the blade in it; then, gently twist the blade to dislodge the pit and very carefully remove the pit from the blade. Discard the pit. (Alternatively, and very safely, scoop out the pit with a sharp-edged spoon, keeping the spoons edge close to the pit to avoid losing any of the avocado's flesh.)
With a spoon, scoop out the avocado flesh from the peel of each half and transfer the flesh to a mixing bowl. Mash the avocado with the tines of a fork, as smoothly or coarsely, as you prefer. Stir in the onion, jalapeno, cilantro, and lime juice. Season to taste with salt.
Serve immediately.
Makes about 2/3 Cup
Wolfgang Puck
4 flour tortillas, each 12 inches in diameter
1/2 cup shredded Cheddar cheese
1/2 cup shredded Mexican-style queso blanco or Fontina cheese
1/4 cup shredded mozzarella cheese
Extra-virgin olive oil
Place two of the flour tortillas on a work surface. Top with the cheeses,
spreading half of each one evenly over each of the two tortillas. Top with other two tortillas and press down with your hands to help seal them together.
Heat a large saute pan over high heat. Add enough olive oil to coat the bottom of the pan and then reduce the heat to medium. Carefully transfer one of the quesadillas to the pan, taking care not to let the cheese fall out. Cook until golden brown, about 3 minutes per side. With a large spatula, transfer to a cutting board and cover loosely with aluminum foil. Repeat with the other quesadilla.
Let the quesadillas cool for 5 minutes. With a large, sharp knife, cut several
times across the diameter of each quesadilla to cut it into 8 or 10 wedges.
Serve with guacamole.
Serves 4 to 8
Classic Guacamole
1 ripe avocado
2 tablespoons minced red onion
1 tablespoon minced jalapeno pepper
1 tablespoon chopped cilantro leaves
1/2 lime, juiced
Salt
With a small, sharp knife, cut the avocado into 2 equal halves through its stem and flower ends, cutting all the way down to the hard pit in the center. Hold each half with one hand and twist your hands in opposite directions to separate the halves.
To remove the pit from the half in which it remains, cup that half in one hand.
With the sharp edge of the knife blade, very carefully but firmly strike the pit to lodge the blade in it; then, gently twist the blade to dislodge the pit and very carefully remove the pit from the blade. Discard the pit. (Alternatively, and very safely, scoop out the pit with a sharp-edged spoon, keeping the spoons edge close to the pit to avoid losing any of the avocado's flesh.)
With a spoon, scoop out the avocado flesh from the peel of each half and transfer the flesh to a mixing bowl. Mash the avocado with the tines of a fork, as smoothly or coarsely, as you prefer. Stir in the onion, jalapeno, cilantro, and lime juice. Season to taste with salt.
Serve immediately.
Makes about 2/3 Cup
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