Recipe by Chef Heidi Fink
Gourmet Delicious Quesadillas
- Prep time 20 mins
- Cook time 10 mins
- Ready in 30 mins
- Yield Serves 4
My secret to super flavourful quesadillas every time is the smoky, sweet, spicy sauce which I spread on the tortilla first. It elevates the humble quesadilla to a truly gourmet dinner. These quesadillas are a flexible dinner, make inventive use of leftovers, and each person in the family can customize their own!
Ingredients
- Chipotle Honey Sauce
- Quesadilla Filling Options (choose up to three per quesadilla)
- Quesadillas
- Toppings
Directions
- Chipotle Honey Sauce: Whisk all ingredients in a small bowl to combine. This should taste quite hot and intensely flavourful. Its effect will be diluted in the quesadilla. This will last up to two weeks in the fridge and also freezes well.
- Quesdillas: Have toppings ready before making the quesadillas. If using leftovers, prepare them as the ingredient list says (e.g. drain leftover taco beef, slice or shred chicken, sliced grilled vegetables.)
- If making toppings fresh, prepare them ahead of time: Roast or grill the vegetables and meat, open and drain the beans, etc.
- Grate the cheese,
- Preheat oven to 200 F. Have a cookie sheet nearby with a cooling rack right on top of it.
- Have one or two large skillets heating over medium heat. Cast iron is great for this.
- Lay the four tortillas out flat on the counter in front of you. Spread each with 1 to 2 tablespoons of the Chipotle Honey Sauce, right out to the edges.
- Once the pans are hot, but not too hot, brush a little oil in the pans, and then lay a sauce-coated tortilla in the pan, dry side down, sauce side up.
- Cover the sauce side liberally with grated cheese, out to the edges.
- Scatter one, two, or three fillings on one-half of the cheese. TIP: have your family members choose their own filling options.
- Once the cheese has started to melt, fold tortill in half over the filling, making a half-moom shape.
- Cook and flip the quesadilla as needed, unitl the outsides are browned and crispy and the insides are melty. Adjust the heat of your pans, as necessary, so the tortillas don’t burn.
- Transfer cooked quesadillas to the cooling rack on the cookie sheet and place in the 200 F oven. The low oven will keep them warm without burning and the cooling rack will prevent the bottoms from getting soggy.
- Repeat steps 7 through 12 with remaining two tortillas.
- Cut quesadillas into 4 wedges each and serve with sour cream and guacamole.
Variations
Quesadilla filling ideas:
- Taco beef, roasted corn and black beans
- Grilled chicken, roasted peppers, and yams
- Black beans, roasted corn, roasted peppers and onions
- Smoked tofu, roasted yam
- Grilled chicken, grilled onion
- Taco beef, refried beans
- Choose your own!
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