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.