[CH] Today's Lunch: Grilled Monterey Jack Quesadilla
RisaG (radiorlg@yahoo.com)
Fri, 12 Sep 2008 19:15:35 -0700 (PDT)
I got this from the Gourmet Magazine 2006 book. I used fresh aji habanero for the chipotles and I used low carb tortillas for the wheat tortillas. Just delicious.
Grilled Monterey Jack and Corn Quesadillas
Best of Gourmet 2006
3 tbsp pepper jack cheese, grated
corn kernels, from 1/2 cob
1 tbsp mayonnaise
1 scallion, thinly sliced
1 tbsp fresh basil, or cilantro
1 chile, minced
2 whole grain tortillas
1 tbsp vegetable oil
Stir together cheese, corn, mayo, scallions, basil, and chile in a small bowl. Lightly brush 1 tortilla with some oil. Turn tortilla over and spread with 1/2 cup filling over half, then fold other half over to form a half moon. Assemble one more.
Heat lightly oiled grill pan over moderate heat. When hot, cook quesadillas, 2 at a time, turning over once, until cheese is melted. About 4 minutes per side.
Transfer 2 cutting board, cut in half and serve.
I made 2 just for me. I was hungry.
These came out so good. I used Cabot's Pepper Jack Cheese, which I buy at Costco in a huge block. I used to get the Sonoma Jack there - a wheel with 4 flavors of jack cheese. They don't sell them anymore. I really miss the Garlic Jack and the Habanero Jack.
Anyway, these were really good. I will make them again.
RisaG