Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

A Quesadilla for Lunch

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

I have nothing against quesadillas, but it’s rare that one really catches my eye. So I was surprised when this one, from 101 Cookbooks, did. Instead of packing on the cheese and calling it a day, it relies on a few bright, simple flavors and one or two unexpected twists to please.

Admittedly, I didn’t need to get past the first few lines of the recipe to know I’d be a fan. It calls for pan-frying capers–something I’m obsessed with these days. When cooked in a touch of oil, capers open up like flowers and turn into crispy little salt bombs. Here, they’re used as a garnish for the quesadilla, along with some chives, and a dollop of creme fraiche with lemon zest. 

What also attracted me was the corn tortilla, prepared unda-style: A lightly beaten egg is added to a pan and covered with the tortilla round. As the egg cooks, it melds with the tortilla, sticking to it in a perfectly even, golden layer. I tried this technique on Sunday, and it worked beautifully.

Of course, a quesadilla isn’t a quesadilla without the queso, so Parmesan is added–but it’s a modest amount, a sprinkling really, and promises you won’t end up with an oozing, gooey cheesy mess on a plate.

Yes, it may just be a quesadilla. But I took one look at this five-minute recipe and thought: Lunch.

Comments

Leave a Comment

Comments

  • User avater
    DessertForTwo | 04/19/2011

    I'm so pleased y'all featured Heidi. Her delicious recipes have been keeping my cooking interesting (and tasty!) for almost a year now. Hope y'all checked out her new book, Super Natural Every Day :)

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.