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Three Cheese Quesadillas with Habanero Oil
This is not a traditional tortilla recipe. The tortillas here are made with masa harina, polenta, ghee, cumin, and water. The polenta adds extra corn flavor and a subtle crunch, while the ghee adds richness.
Use fine, quick-cook polenta only. If the package says a cooking time of 8 minutes or less, it should work. Coarse polenta that takes 40 minutes or more will make the dough dry and crunchy.
Makes 8 quesadillas
Ingredients
For the quesadillas:
2 1/4 ounces (60g) feta, crumbled into small pieces
3 ounces (80g) Gruyère, finely grated
4 ounces (120g) mozzarella, drained and torn into small pieces
1 tbsp finely chopped chives
1 tbsp ghee or unsalted butter
1 tbsp olive oil
Runny honey, to serve (optional)
2 limes, cut into wedges
For the tortillas (makes eight 5-inch/12cm tortillas):
Scant 3/4 cup (90g) masa harina
1/4 cup (50g) fine, quick-cook polenta
2 1/2 tbsp (40g) ghee or unsalted butter, softened
1/2 tsp ground cumin
1/3 tsp fine salt
3/4 cup (180g) boiling water
For the habanero oil:
1/2 cup + 1 tbsp (100g) olive oil
2 tsp tomato paste
1 tsp chipotle flakes
1 dried habanero, seeds discarded, finely chopped
1/2 tsp sweet paprika
1/4 tsp fine salt
Instructions
For the tortillas, put the masa harina, polenta, ghee, cumin, and salt into a large bowl.
Slowly pour in the boiling water, stirring as you go, until the water and ghee are fully incorporated.
Form the mixture into a smooth mass. The dough will be a little wet and sticky at this point, but the water will absorb as it rests.
Cover the dough with a clean, damp tea towel and let rest for 20 minutes.
While the dough is resting, put all the ingredients for the habanero oil into a small saucepan and whisk well to incorporate the tomato paste.
Place over medium heat and cook until gently bubbling, about 1 1/2 minutes.
Remove from the heat and set aside.
Cut out six 6 1/2-inch (16cm) rounds of parchment paper.
Heat a large frying pan over high heat.
Lightly dampen your tea towel again.
Divide the dough into 8 portions weighing about 1 1/2 ounces (40g) each and keep covered with the damp tea towel.
With slightly damp hands, roll each portion into a smooth ball and keep covered under the damp tea towel.
Prepare your work surface with a tortilla press, the parchment paper rounds, and another slightly damp tea towel.
If you do not have a tortilla press, use a heavy-bottomed pan.
Once the frying pan is very hot, you are ready to go.
Keeping the rest covered, roll one dough ball in the palm of your hands to remove any surface cracks and make sure it is smooth.
Use the tortilla press or heavy-bottomed pan to press the dough ball between two rounds of paper into a tortilla 5 inches (12cm) wide.
Remove the top sheet of paper and use the bottom sheet to help transfer the tortilla to the hot pan.
Once in the pan, carefully peel away the paper.
Cook the tortilla for 1 1/2 minutes on the first side, then flip and cook for another 1 minute on the other side.
Once cooked, wrap the tortilla in the slightly damp tea towel.
Continue with the rest of the dough balls in the same way, cooking as many tortillas at once as will fit in the pan.
You will probably need to turn the heat down to medium or medium-low after the first couple of tortillas so they do not burn or dry out.
Keep the tortillas wrapped in the tea towel.
Mix all three cheeses together with the chives in a medium bowl.
Once the tortillas are cool enough to handle, add 1/4 cup (30g) of the cheese mixture to one half of each tortilla.
Fold into a half moon and set aside.
Preheat the oven to 350°F (150°C fan/170°C).
Once all the tortillas have been filled, return the pan to high heat with 1/2 tablespoon of ghee and 1/2 tablespoon of oil.
Once the ghee is melted and hot, cook the quesadillas 4 at a time, if they fit, for 1 1/2 to 2 minutes on each side, or until the cheese has melted and the quesadillas are golden brown.
They should sizzle as soon as they hit the pan.
Transfer to a baking sheet and keep warm in the oven while you fry the rest with the remaining ghee and oil.
Transfer to a platter and spoon over some of the habanero oil.
Drizzle over a little honey, if desired.
Serve with the lime wedges squeezed on top.
Make Ahead
Fill the tortillas with the cheese mixture the day before and keep covered and refrigerated.
Bring back to room temperature before frying.
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