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Wed Jun 27, 2012, 10:47 AM

These quesadillas were so incredibly good that I have to share the recipe.

Just perfect in every way. I made only a couple of small changes. Couldn't get poblanos, so used red peppers and serranos. Also substituted good smoky paprika for the chipotle powder (again due to not having any). And lastly, I did not have cilantro (and am not a big fan anyway).

http://www.finecooking.com/recipes/farmers-market-quesadillas.aspx

Farmers’ Market Quesadillas
by Martha Holmberg

5 Tbs. vegetable oil
1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from 2 medium ears)
1/8 tsp. chipotle chile powder
1 cup diced tomato (from 2 small tomatoes)
1/4 cup chopped fresh cilantro
1 Tbs. fresh lime juice
Four 9-inch flour tortillas
2 cups grated sharp cheddar (8 oz.)
Sour cream for serving (optional)

Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.

Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook 2 minutes more. Spoon into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.

Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it's hot, put one tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla. When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.

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Arrow 15 replies Author Time Post
Reply These quesadillas were so incredibly good that I have to share the recipe. (Original post)
cbayer Jun 2012 OP
LiberalLoner Jun 2012 #1
pinto Jun 2012 #2
cbayer Jun 2012 #3
Gormy Cuss Jun 2012 #4
cbayer Jun 2012 #5
Gormy Cuss Jun 2012 #7
cbayer Jun 2012 #8
Irishonly Jun 2012 #6
cbayer Jun 2012 #9
Irishonly Jun 2012 #10
cbayer Jun 2012 #11
blaze Jun 2012 #12
cbayer Jun 2012 #13
blaze Jun 2012 #14
cbayer Jun 2012 #15

Response to cbayer (Original post)

Wed Jun 27, 2012, 11:59 AM

1. Sounds delicious, thank you!

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Response to cbayer (Original post)

Wed Jun 27, 2012, 05:16 PM

2. There are so many variations. This one sounds really good. Diced summer squash is a great idea.

My standard go to is -

Flour tortillas
Fork mashed pinto beans or canned refried beans
Shredded Mexican cheese blend
Sweet corn (kernels)
Pico de Gallo
Shredded cabbage
Diced pablanos
Chili powder
Sour cream

Assembled and cooked as in the recipe you used. Usually side with sliced avocado 'n lime.

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Response to pinto (Reply #2)

Wed Jun 27, 2012, 05:44 PM

3. The key here was in dicing things pretty small.

Then, after the sauté, they just blended into the most scrumptious combination. I generally don't like zucchini or other squash in them because they just seem to make it soggy, but this was perfect.

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Response to cbayer (Original post)

Wed Jun 27, 2012, 06:59 PM

4. Can't go wrong with squash, corn and chiles in the same dish.

We make similar quesadillas using grilled corn, onions, and squash and a thawed out chunk of frozen roasted chiles from the freezer. All of the vegetables are diced and mixed together before assembling the quesadillas. We tend to use Monterey jack or a blend of jack and mild cheddar and grill the quesadillas.

We also make about a dozen at a time and freeze most of them.

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Response to Gormy Cuss (Reply #4)

Wed Jun 27, 2012, 07:08 PM

5. Are you my twin, lol!?!?

Yours sound excellent. I don't have any freezer space to speak off, so I generally just make enough for one meal with some leftovers.

But this would be a great recipe for a casual get together, as I could just keep making them until everyone was satisfied.

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Response to cbayer (Reply #5)

Wed Jun 27, 2012, 07:11 PM

7. One of us needs to change avatars if we're going to be in the same threads.



I figured that you wouldn't have room on the boat for all those leftovers.

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Response to Gormy Cuss (Reply #7)

Wed Jun 27, 2012, 07:19 PM

8. Nah, we can use it to really confuse people!

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Response to cbayer (Original post)

Wed Jun 27, 2012, 07:10 PM

6. Sounds Wonderful

My garden is producing. I think we will try this soon.

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Response to Irishonly (Reply #6)

Wed Jun 27, 2012, 07:20 PM

9. My garden consists of one tomato plant and one very small basil plant.

The tomato plant has been knocked over so much, I am surprised that it has done anything, but it currently has about 10 ripening fruits.

I wish I could have more.

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Response to cbayer (Reply #9)

Wed Jun 27, 2012, 07:33 PM

10. Very Good

Some years we could only do a couple of plants but we went out (for us) this summer. We have tomatoes, peppers, squash, cucumbers, corn, peas and quite a few spices. We are just starting to bring some things in. I keep staring at the tomatoes and telling then to produce. I can't wait. We are also trying cantaloupe this year also. You can garden with the space you can.

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Response to Irishonly (Reply #10)

Wed Jun 27, 2012, 07:37 PM

11. That sounds so wonderful.

I one point in my life I had three large raised beds in my urban backyard.

It made me so happy.

Like you, I had a variety of things growing - some worked, some didn't.

Things that you generally can't get fresh, like peas and lima beans, were always my favorite.

Enjoy! I should have a red tomato by middle of next week, I think.

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Response to cbayer (Reply #11)

Wed Jun 27, 2012, 08:41 PM

12. I should have a red tomato by middle of next week, I think

Aw....

How do you grow tomatoes? One lone pot? Have you tried hydroponics? Or does that just splash all over the place?

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Response to blaze (Reply #12)

Wed Jun 27, 2012, 09:28 PM

13. I did hydroponics one year

Very funny story about walking into the pot growing store and not realizing it. And it just happened to be April 21!

But I digress.

Right now, I just have dirt filled pot with a cage. It gets blown over all the time and makes a big mess. And stowing during sail is tricky. But it is my baby and I love it.

How about you?

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Response to cbayer (Reply #13)

Thu Jun 28, 2012, 06:46 AM

14. I have a couple of these

http://www.aerogarden.com/

They're a little fussy, but I had a nice crop of cherry tomatoes. I was a little disappointed in the taste. I was expecting that "sweet, off the vine" flavor and it just wasn't there. No better than many store bought.

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Response to blaze (Reply #14)

Thu Jun 28, 2012, 01:07 PM

15. Those are cool and I looked at them, but

I have very limited electricity and lots and lots of sun, so it wouldn't work for me.

I've had the same problem with being disappointed with the taste at times, but generally I find my home grown superior to any store bought.

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