Cheese quesadillas with marjoram and coriander
November 5th, 2006
serves 4-8
Ingredients:
2 cups coarsely grated Monterey Jack
4 teaspoons coarsely chopped marjoram + more to add at the end
2 teaspoons olive oil
8 8-inch flour tortillas
2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
Instructions:
1. Preheat the oven to 200F. Grate the cheese and chop the marjoram.
2. You’ll need to cook the quesadillas in 4 batches of 2, putting each batch in the oven to keep warm as it’s ready. Start by heating a quarter of the olive oil in a large non-stick skillet over medium-high heat.
3. Lay each tortilla out on the counter. Add equal parts cheese, coriander, marjoram and red pepper flakes to one half of each tortilla, then fold each tortilla in half to enclose the ingredients.
4. When the oil is hot and shimmering, put 2 quesadillas in the pan. Keep the quesadillas closed by pressing down on them with a spatula. Cook, shaking the pan occasionally, until they’re brown on the first side, 2-4 minutes. Flip and repeat. When the quesadillas are firm and the cheese has melted, put them on a plate and in the oven to keep warm. Repeat with the remaining quesadillas.
5. Sprinkle with more fresh marjoram and hot sauce and serve.
