Pickled Onion And Monterey Jack Quesadillas Recipes

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PICKLED ONION AND MONTEREY JACK QUESADILLAS



Pickled Onion and Monterey Jack Quesadillas image

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 12

2 small red onions, sliced thin
2/3 cup cider vinegar
4 garlic cloves, halved
1/2 teaspoon whole black peppercorns, crushed
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon salt
eight 7-inch flour tortillas
2 cups grated Monterey Jack
1/4 cup minced fresh coriander plus sprigs for garnish
2 scallions, minced
dried hot red pepper flakes to taste

Steps:

  • In a saucepan boil the onions in just enough salted water to cover for 1 minute, drain them, discarding the water, and return them to the pan with the vinegar, the garlic, the peppercorns, the coriander seeds, the cumin seeds, and the salt. Add just enough water to cover the onions and boil the mixture for 3 minutes. Transfer the onion mixture to a glass bowl and let it stand for at least 3 hours and up to 24 hours.
  • In a dry 8-inch skillet arrange 1 of the tortillas, sprinkle it with 1/2 cup of the Monterey Jack, 1/4 cup of the pickled onions, 1 tablespoon of the minced coriander, one fourth of the scallions, and red pepper flakes to taste, and top the mixture with another tortilla. Cook the quesadilla over moderate heat for 4 minutes on each side, or until the cheese is melted and the tortilla is browned lightly. Cut the quesadilla into 8 wedges and garnish it with about 2 tablespoons of the pickled onions and a coriander sprig. Make 3 more quesadillas in the same manner with the remaining tortillas and ingredients.

GRILLED MONTEREY JACK AND CORN QUESADILLAS



Grilled Monterey Jack and Corn Quesadillas image

Categories     Cheese     Dairy     Vegetable     Quick & Easy     Corn     Spring     Summer     Grill/Barbecue     Monterey Jack     Gourmet

Yield Makes 2 to 4 servings

Number Of Ingredients 10

4 ounces Monterey Jack cheese, coarsely grated (about 1 1/2 cups)
1 cup frozen corn, thawed
2 tablespoons mayonnaise
2 scallions, thinly sliced crosswise
2 tablespoons chopped fresh cilantro
1 tablespoon chopped canned chipotle chiles in adobo
4 (8-inch) flour tortillas
1 tablespoon vegetable oil
Special Equipment
a well-seasoned ridged grill pan

Steps:

  • Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl. Lightly brush 1 tortilla with some of oil. Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon. Assemble 3 more quesadillas in same manner.
  • Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, 2 at a time, turning over once, until cheese is melted, about 4 minutes total per batch. Transfer to a cutting board and cut in half.

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