What says Scandinavian cooking more than a quesadilla? Practically everything. They certainly qualify by color. Tortillas and lefse look like first cousins on your mama’s side. The texture is very similar and the ingredients aren’t that different. But, as usual, I digress. This is about the insides not the delivery system.
We love quesadillas in our family. I’m sure these are not the traditional variety, but I doubt you see any quesadillas down in Oaxaca. Since we tend to Americanize everything, I’m not going to foist credit onto Mexico for these. I started making them years ago as a quick meal between school and sports. Melted cheese on a tortilla, heaven. Then, I started getting fancier. Why not turn them into an hors d’ oeuvres?
If you are making bunches, using the broiler is the way to go. I assemble these on a cookie sheet. I prefer the 4 inch street tortillas for the oven variety. I’m a vegetarian refried bean girl, so I start with a smear of beans. Next, a sprinkling of sliced green onions, because why wouldn’t you. If you have any leftover chicken, now is the time to chop it up and sprinkle it on. Finally, a heavy topping of grated cheese. We like Jack, Cheddar, just about anything. Slide these under the broiler and watch for bubbling. When it’s close, add another tortilla to the top, turn off the broiler, close the door and let it meld together. I cut them into wedges if I’m using the 8 inch tortillas and in half if using the 4 inch. Both still get sour cream and salsa.
Next, you have to try them in a fry pan. I start with a tablespoon or so of oil, any kind. You can do them the exact same way as in the oven or you can get a little fancier. A layer of cheese comes first, then a layer of cubed chicken, followed by another layer of cheese and another tortilla. I cook these low and slow with a lid. Flipping them over to fry the other side is always interesting. Be patient. The color is beautiful
and remember: Dear Diary, today my friends asked me to go camping, so I made a list of the things I will need: 1) New friends.
From the Recipe Box 