Crisp Melted Monterey Jack Cheese Quesadillas with Fresh Tomato Salsa
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Flour tortillas filled with Monterey Jack are pan-fried in a little oil until golden and crisp, then cut into wedges and served with a fresh tomato and jalapeño salsa.
Always check the labels of the products you use.
Method
- 1
Make the salsa. Mix the tomatoes, onion, jalapeño, coriander and lime juice in the bowl and set aside. No salt is needed, as the cheese and tortillas carry plenty.
- 2
Fill and fold. Lay the tortillas flat and scatter 75 g cheese over one half of each, leaving a 1 cm border so it doesn't leak. Fold the other half over and press gently.
- 3
Heat the pan. Put the rack on its tray in a 100 °C (80 °C fan) oven to keep the first batch warm. Heat 1 tbsp oil in the pan over medium heat until shimmering.
- 4
Cook. Cook 2 quesadillas side by side for 2-3 minutes, until the underside is golden and crisp. Brush the tops lightly with oil, flip with the spatula and cook for 2 minutes more, until the second side is golden and the cheese has melted completely. Keep them warm on the rack while you cook the other two in the remaining oil.
- 5
Cut and serve. Rest for 1 minute so the cheese firms slightly, then cut each quesadilla into 3 wedges and serve with the salsa.
Storage
Best eaten straight away. Refrigerate leftovers within 1 hour and use within 3 days; reheat once in a dry pan over medium heat until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium bowl
- box grater
- large non-stick frying pan (at least 26 cm)
- wide fish slice (spatula)
- pastry brush
- wire rack set on a baking tray
- chopping board and sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 598 kcal |
| Protein | 24.9 g |
| Carbohydrate | 39.8 g |
| of which sugars | 5 g |
| of which free sugars | 1.9 g |
| Fat | 38.3 g |
| of which saturates | 15.9 g |
| Fibre | 3 g |
| Salt | 2.44 g |
Protein per 100 kcal
4.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
