Quesadillas are fairly uncritical. I toast the corn
tortillas first. Then place aluminum foil on the toaster pan
(or a cookie sheet for large amounts) place the tortillas,
put various toppings on the tortillas, add cheese, broil
until the cheese melts.
The following is a takeoff on what started as trout
quesadillas in a great restaurant near Zion Park in Utah. I
decided anchovies would provide more kick and were easier to
buy. It has been a big hit whenever I served it.
Troutless Quesadillas
12 corn tortillas 8 oz. of basil pesto 8 - 12 cloves garlic
(you may prefer less, I love garlic) 2 oz. anchovies (or
less if you're not into anchovies) 1 lb cheese ( I use sharp
cheddar, Swiss, or any good cheese).
In blender, mix pesto (I make it from scratch with basil
from the garden or buy it bottled at other seasons.) garlic,
and anchovies. This can be done in advance but cover surface
with olive oil to prevent oxidation. Shred the cheese in a
food processor. Quarter the tortillas (This allows more
people to share each batch as they come out of the oven.)
Lay out in circles (as if they weren't quartered) on the
cookie sheet.
Spread a heaping tablespoon of pesto on each tortilla. Top
with shredded cheese. Broil for a few minutes until the
cheese melts. (Watch it carefully so it doesn't burn.
Warning: If this is an appetizer, people may not pay much
attention to the main course.
Steve Silverman
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