Quesadilla Suizas
Photography by Joseph De Leo
Recipe by Rachael Ray
- 4 to 6Servings
Ingredients
- 6 tomatillos, husked and rinsed
- 1 Vidalia onion, peeled and cut into 6 wedges
- 1 poblano chile
- 1 large jalapeño
- Natural olive oil cooking spray
- Salt and pepper
- 1/4 cup (a small handful) fresh cilantro or parsley
- 1 lime, zested (about 1 tsp.) and juiced (about 2 tbsp.)
- 2 cloves garlic, crushed
- 1 tbsp. agave syrup or honey
- 1 tsp. ground cumin
- 8 flour tortillas
- 3 cups mixed shredded Swiss cheese and Monterey jack
- 1 rotisserie chicken—meat shredded, skin and bones discarded
- 1/2 red onion, chopped
- Pickled jalapeño slices
- Crema or sour cream, for serving
Preparation
1. Preheat the broiler. Arrange the tomatillos, onion and chiles on a baking sheet. Spray with cooking spray; season with salt and pepper. Broil, turning often with tongs, until charred all over. Peel and stem the chiles. Place the chiles, tomatillos and onion in a food processor; add the cilantro, lime zest and juice, garlic, agave and cumin. Process the salsa until coarsely chopped. Transfer to a bowl; season.
2. Heat a large skillet or griddle over medium to medium-high. Spray the pan and, working in batches, cook 1 or 2 tortillas, depending on the pan size, until lightly golden, 30 to 60 seconds; flip and top each with one-eighth of the cheese, chicken, red onion and pickled jalapeño. Fold over and cook, flipping occasionally, until the tortilla is golden and the cheese melts, about 3 minutes. Cut into wedges and top with the salsa and crema.
