Issue Date: May 5, 2002
Quesadillas for a crowd
Preparation, about tortillas and cooking methods
Often described as "Mexican grilled cheese," quesadillas are practically effortless and super-quick to make for appetizers. Add a soup or salad, and they're good for a light lunch or dinner, too. Pantry staples can be the filling -- even a near-empty refrigerator usually contains cheese and salsa.
Above: Just one of the infinite variations on "Mexican grilled cheese sandwiches" -- BBQ Chicken Quesadillas With Cheddar and Corn
|
But try to make quesadillas for more than one or two people, and a problem arises: The common cooking method -- heating filled tortillas one at a time in a skillet -- is tedious. And if you've ever tried to hold quesadillas in a warm oven, you know that the first samples deteriorate to dry leather by the time the last ones get done.
I decided to figure out how to cook several quesadillas at the same time -- short of pulling out four skillets. Broiling and baking were obvious options.
Although broiling was quick and efficient, the quesadillas threatened to burn without constant attention. Broiler heat caused the top to bubble dramatically, but without the searing bottom heat the quesadillas had a wimpy, not crispy, texture. Baking worked well, but oven temperature and rack position were key. Even baking them for 20 minutes in a 350-degree oven produced limp, light-colored quesadillas.
The solution: Adjust the rack to the lowest position and boost the heat to 500 degrees. Baking that way mimicked the stovetop method and allowed me to mass-produce enough for six main-course or eight to 10 appetizer servings.
I found that baking the quesadillas on a cookie sheet and weighting them with another cookie sheet kept them from exaggerated puffing. Removing the weight after the quesadillas were turned kept them from looking and feeling smashed. By folding the flour tortillas in half, rather than topping them with another tortilla, I found I could fit more on a cookie sheet.
I'd never used oil when making a quesadilla -- either on the tortilla or in the skillet. But I decided to test it now. I found that brushing tortillas with oil before baking improved browning and flavor without a dramatic jump in calories.
A word about tortillas: I like the flavor of quesadillas made with corn tortillas, but I prefer those made with flour tortillas. They are more pliable and less prone to crack when folded; plus, they brown and crisp better. Store-bought flour tortillas come in three sizes: 6, 8 and 10 inches in diameter. The recipe below works for all sizes.
When you need to make only one or two quesadillas, the skillet works just fine. As with the oven method, you can fit more in the skillet by making "turnover" halves instead of a whole "sandwich." First lightly brush the outside of each tortilla with oil and set it in a preheated dry skillet (the heat makes it more pliable and easier to fold). Cook over medium-high heat until spotty brown, 3 to 4 minutes per side.
Classic quesadilla fillings can be as simple as grated cheese or as exotic as sautéed squash blossoms. But if you think of flour tortillas as just thin white bread, the filling possibilities are virtually infinite. I share some of my combinations on the next page.
Go to top
Basic Quesadillas
6 8-inch (or 4 10-inch or 10 6-inch) flour tortillas
Oil for brushing tortillas
Adjust oven rack to lowest position and heat oven to 500 degrees. Prepare filling from your choice of filling recipes (see recipes below).
Lightly brush tortillas with oil and lay, oiled side down, on a foil-lined cookie sheet or jellyroll pan. Sprinkle (or spread) cheese over half of each tortilla, leaving a 1/2-inch border. Top cheese with meat, vegetables or other ingredients. If using my recommendations add them in the listed order. Fold empty tortilla half over filling. Place another cookie sheet on top of all the folded quesadillas to weight them and prevent puffing. Bake until tortilla bottoms are golden brown, 6 to 8 minutes (10-inch tortillas will need more time). Remove top cookie sheet, turn quesadillas over and continue baking until golden brown, about 3 minutes.
Transfer to a cutting board. Cool slightly. Cut each into wedges and serve immediately.
Go to top
7 ways to stuff your quesadillas
Just follow the Basic Quesadilla recipe above. Each recipe serves 6 as a main course (or 8 to 10 as appetizers).
BBQ Chicken With Cheddar and Corn
Prep time: 15 minutes
1 cup (3 ounces) shredded sharp cheddar cheese
1 cup shredded roasted chicken (a roasted chicken from the supermarket yields 3 1/2 to 4 cups of meat; save leftovers for another meal)
3 Tbs. of your favorite barbecue sauce
1/2 cup frozen corn, thawed
2 scallions, thinly sliced
Combine chicken and sauce. Fill and cook as directed.
Per serving: 262 calories, 13g protein, 24g carbohydrates, 12g fat (5g saturated), 1g fiber, 489mg sodium.
Broiled Zucchini With Green Chilies and String Cheese
Prep time: 20 minutes
4 ounces string cheese (or mozzarella), pulled into shreds
1 large zucchini (about 8 ounces), cut into rounds
1 can (4 ounces) chopped green chilies, drained
Dried basil for sprinkling
Sour cream lime dip (1/2 cup low-fat sour cream mixed with a few tsps. fresh lime juice and salt to taste)
Toss zucchini with a little oil and salt and pepper to taste. Broil as close to the broiler element as possible until spotty brown on both sides, about 8 minutes in all. Combine with cheese and chilies. Mix dip and set aside. Fill and cook as directed. Serve with dip.
Per serving: 209 calories, 8g protein, 21g carbohydrates, 10g fat (3g saturated), 1g fiber, 376mg sodium.
Shrimp With Feta and Scallions
Prep time: 20 minutes
1 cup (4 ounces) feta cheese, crumbled
8 ounces cooked and peeled shrimp, halved lengthwise and patted dry
4 scallions, both green and white parts, thinly sliced
Dried oregano for sprinkling
Per serving: 224 calories, 14g protein, 21g carbohydrates, 9g fat (3g saturated), 1g fiber, 464mg sodium.
Goat Cheese With Olives and Red Onion
Prep time: 15 minutes
4 ounces mild goat cheese
1/2 cup pitted kalamata olives, coarsely chopped
1/2 medium red onion, thinly sliced
Dried thyme leaves for sprinkling
Per serving: 240 calories, 7g protein, 23g carbohydrates, 13g fat (5g saturated), 1g fiber, 468mg sodium.
Sliced Apple With Swiss Cheese and Walnuts
Prep time: 10 minutes
1 cup (4 ounces) grated Swiss cheese
1/2 firm, crisp apple, cored and thinly sliced
1/4 cup toasted walnuts
Per serving: 245 calories, 9g protein, 23g carbohydrates, 13g fat (4g saturated), 1g fiber, 216mg sodium.
Crab With Cream Cheese and Scallions
Prep time: 10 minutes
3/4 cup cream cheese, flavored with 1/4 tsp. finely grated lemon zest, 1/4 tsp. Maryland-style seafood seasoning (such as Old Bay) and 1/4 tsp. Tabasco sauce
1 cup crab meat, picked over to remove any shell
4 scallions, thinly sliced
Per serving: 262 calories, 10g protein, 21g carbohydrates, 15g fat (7g saturated), 1g fiber, 353mg sodium.
Smoked Turkey and Brie With Dried Cranberries
Prep time: 10 minutes
8 ounces brie cheese, rind cut off
5 ounces smoked turkey breast, thinly sliced
1/2 cup dried cranberries
Per serving: 312 calories, 15g protein, 27g carbohydrates, 15g fat (7g saturated), 1g fiber, 688mg sodium.
 Get more quesadilla stuffing recipes
Pam Anderson is author of the brand-new cookbook CookSmart (Houghton Mifflin, $28) as well as the popular "How to Cook Without a Book" and "The Perfect Recipe." See USA WEEKEND's Talkin' Shop for books.
Go to top
New book from Pam Anderson
A new, 336-page cookbook by Pam Anderson is, like this column, called CookSmart (Houghton Mifflin, $28). "Anderson has once again produced a winner," Publisher's Weekly says in its starred review. And for the next two months, she visits 26 cities to cook perfect chocolate cake, crispy "oven-fried" chicken and other CookSmart treats. Check her schedule to see if she's coming to your area. Or tune in to QVC's "In the Kitchen With Bob" at noon ET June 2 to watch Pam in action.
|
Photo by BRIAN LEATART for USA WEEKEND
|
