Cheese Quesadillas With Coriander And Marjoram
serves 2-4
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1 cup freshly grated Monterey Jack
2 teaspoons chopped fresh marjoram
2 teaspoons olive oil
4 large tortillas
2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
hot sauce, to taste
prep: 10 minutes
total: 20 minutes
grater
large nonstick sauté pan
spatula
oven-safe plate
1. Preheat the oven to 200F. Grate the cheese and chop the marjoram. You’ll need to cook the quesadillas in two batches of two, putting the first batch in the oven to keep warm until the second one's ready.
2. Put each tortilla flat on the counter. Add equal parts cheese, marjoram, coriander and red pepper flakes to one half of each tortilla, then fold each tortilla in half to enclose the ingredients.
3. Heat 1 teaspoon of oil in a large nonstick sauté pan over medium-high heat. 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 the quesadillas and brown on the second side for another couple of minutes.
4. When the quesadillas are browned (and the cheese has melted), put them on an oven-safe plate and in the oven to keep warm. Repeat with the remaining quesadillas. Sprinkle with more fresh marjoram and hot sauce and serve.
2. Put each tortilla flat on the counter. Add equal parts cheese, marjoram, coriander and red pepper flakes to one half of each tortilla, then fold each tortilla in half to enclose the ingredients.
3. Heat 1 teaspoon of oil in a large nonstick sauté pan over medium-high heat. 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 the quesadillas and brown on the second side for another couple of minutes.
4. When the quesadillas are browned (and the cheese has melted), put them on an oven-safe plate and in the oven to keep warm. Repeat with the remaining quesadillas. Sprinkle with more fresh marjoram and hot sauce and serve.
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