I thought tonight's dinner would be a no-fail meal - we love quesadillas, we love chipotle, we love cream cheese, etc. I got the recipe from a weekly email newsletter I get called The Splendid Table. I skipped all the crap about lettuce leaves and homemade pico di gallo and just served it with some sour cream and salsa on the side (in bowls, not lettuce leaves). It came together very very quickly, since it's basically just sauteeing some onions, tossing it all in a food processor, spreading it on some tortillas, and making quesadillas.
Well. I loved mine. I thought it was really yummy and a nice change from a typical quesadilla.
Quesadillas Santa Fe
Lynne Rossetto Kasper - The Splendid Table email
1 teaspoon vegetable oil
3 tablespoons (generous) minced onion
19 ounces cream cheese, cut into pieces
1 to 2 canned chipotle chilies in adobo sauce
1 jalapeno chili, minced
6 8-inch flour tortillas
2 medium tomatoes, cut lengthwise into 9 slices each
24 fresh spinach leaves, stems removed
12 Boston lettuce leaves
2 cups of your favorite guacamole
2 cups sour cream
Pico de Gallo (recipe follows)
Heat 1 teaspoon vegetable oil in heavy small skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Transfer to processor. Add cream cheese, 1 chipotle chili with 1/2 teaspoon adobo sauce from the can, and jalapeno. Purée until smooth. Taste, blending in remaining chipotle chili if spicier flavor is desired. Spread 1/3 cup filling over each tortilla, leaving 1/4-inch border. Top each with 3 tomato slices, then 4 spinach leaves. Fold tortillas in half.
Place 2 lettuce leaves on each plate. Spoon 1/3 cup guacamole in 1 lettuce "cup" and 1/3 cup sour cream in second lettuce cup on each plate. Heat oil in heavy large skillet over medium heat. Add quesadillas in batches and cook until golden brown, about 1 minute per side. Transfer to cutting board. Cut each into 6 wedges. Place on plates. Serve with Pico de Gallo.
Yield: 3 servings
Pico de Gallo
Makes about 4 cups
2 medium tomatoes, seeded and finely diced
1 medium red onion, finely diced
5 tablespoons vegetable oil
1/4 cup fresh lemon juice
4 serrano chilies, seeded and finely diced
2 tablespoons minced fresh cilantro
2 tablespoons tomato juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Mix all ingredients in large bowl. Cover and refrigerate until ready to use.