Recipes

Cook’s Illustrated – March & April 2005

I little more work then putting them in the microwave, infintely better taste.

Ingredients:

• 2 flour tortillas
• 2/3 cup shredded Monterey Jack and/or cheddar cheese
• Vegetable oil from brushing tortillas
• Kosher salt

Directions:

1. Heat nonstick skillet over medium heat until hot, about 2 minutes. Place tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeast to toast second tortilla while assembling first quesadilla. Sprinkle half the cheese over half of tortilla, leaving 1/2 inch border around edge. Fold tortilla in half and press to flatted. Brush top generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.
2. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush tops with oil and sprinkly lightly with salt. Flip quesadillas and cook until second sides are crisp, 1 to 2 minutes. Transfer quesadillas to cutting board; cool about 3 minutes, cut and serve.

Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. finished quesadilla can be held on a baking sheet in a 200 degree oven for up to 20 minutes.