Cheese and Chile Quesadillas

Preparation

1. Step 1

   Heat the oil in a skillet over medium heat. Add the garlic and chiles and cook, stirring occasionally, until softened, about 2 minutes. If the mixture begins to brown, add a little water to the skillet. Remove from the heat, stir in the cilantro, and set aside.

   Step 2

   Set a large skillet, preferably nonstick or well seasoned cast iron, over medium-low heat. Add just enough oil to lightly coat the bottom of the skillet, if desired, and build your quesadilla: put a tortilla on the skillet, spread on an even layer of cheese and the chile mixture, then top with another tortilla. When the cheese begins to melt, about 2 minutes, use a spatula to flip the quesadilla over. Cook just until the bottom tortilla is warm and lightly toasted, about 2 minutes. Repeat with the remaining ingredients.

   Step 3

   Cut the quesadillas into wedges and serve immediately with salsa, guacamole, or sour cream, if desired. (You can keep these warm in a 200°F oven for a few minutes if you like.)

2. Grilled Cheese and Chile Quesadillas

   Step 4

   Start a charcoal or wood fire or preheat a gas grill; the fire should be moderately hot and the rack about 4 inches from the heat source. In step 2, brush one side of a tortilla with oil and set on the grill. Build your quesadilla, brush oil on the top tortilla, and proceed as directed.

3. Additional Fillings

   Step 5

   All of the following are delicious.

   Step 6

   Chopped cooked chicken (the Chicken Taco filling, page 323, would be perfect)

   Step 7

   Chopped cooked pork (try the Shredded Pork, page 396)

   Step 8

   Chopped cooked beef

   Step 9

   Chopped cooked shrimp

   Step 10

   Sautéed sliced mushrooms

   Step 11

   Refried beans or thin slices of ripe avocado and tomato spread on the melted cheese

   Step 12

   Caramelized onions