Quintessential Quesadillas

 

Serves 4

• 8 flour tortillas, click here for recipe 
• ½ pound mild cheddar cheese
• 2 to 4 fresh jalapinos, slice in thin rings
• 1 to 2 teaspoons ground dried red chile, preferably ancho or New Mexican
• Fried chipotle chorizo, click here for recipe, or bacon bits, optional
• 1 cup shredded red cabbage, for garnish
• 1 cup Pico de Gallo, recipe below, or salsa
• Half cup sour cream

1. Preheat the oven to 350F (180C).
2. Arrange 4 tortillas on a baking sheet.
3. Top of equal portions of cheese ; scatter the jalapino slices and a sprinkling of the ground dried red chile over each.
4. Those who can't resist meat may want to add a bit of chorizo or bacon, but don't overdo it ; the cheese should predominate.
5. Top with the remaining tortillas.
6. Bake the quesadillas 12 to 15 minutes, or until the cheese melts and bubbles.
7. Cut the double-decker tortillas into quarters ; transfer the wedges to a serving plate, and garnish with the cabbage, offering Pico de Gallo and sour cream on the side.

Pico de Gallo

                A superb salsa fresca, best when made with fresh fully-ripe tomatoes. It's associated with fajitas and a few other dishes, but it works well for many purposes.

Makes approximately 2 cups

• 3 small red-ripe tomatoes, diced
• ½ bell pepper, red or green, chopped
• ¼ cup chopped cilantro
• One-third cup tomato juice
• 2 tablespoons chopped onion
• 3 to 4 fresh jalapinos, minced
• Juce from half a lime
• Salt, to taste

1. Combine all the ingredients in a medium bowl, and mix well.
2. Refrigerate the salsa for at least 30 minutes for the flavors to develop.
3. Serve it chilled, with fajitas, chips, or other dishes.

BON APPÉTIT