We burned ourselves out on quesadillas last year. We were foster-parenting a little Tasmanian devil of a toddler, and he loved ’em. Whenever he wasn’t in the mood for whatever the rest of us were having, you could always take a scoop of our dinner, slice it thin and spread it on a tortilla, toss on some cheese, fold it and warm it, and it was gone before you knew it. You’d think Target would offer a quesadilla-delivery option for their kids’ prescriptions, for especially bad-tasting medicines that even a spoonful of sugar won’t help go down. “Time for your medicine, Johnny … would you like Colby-Jack or Mozza?”
So it was nice to stumble upon something that shakes up the routine a little. Nothing really crazy here, but a couple of little details that make quite the difference.
Bobby Flay calls this his “club quesadilla,” because he uses three tortillas. I’m guessing some folks will like this and others not so much. Three tortillas allows you to layer the veggies and cheese to get more flavor in. On the other hand, that’s a lot of dough.
The other changes from a traditional quesadilla are that he tops the dish with a fried egg and a mix of ricotta cheese and lemon juice. I think you could use a poached egg, but fried just barely past sunny-side-up worked great with the roasted veggies, and the lemon-ricotta tied it all together.
About 2 cups roasted veggies, sliced into thin strips: red pepper, onion, asparagus, chiles of any sort, or zucchini, in any combination
1 cup grated cheese: Monterey Jack, Colby-Jack, or any Mexican mix
6 spring onions or 3 young Mexican onions (greens attached), thinly sliced
½ Tbs ancho chile powder
2 Tbs cotija or Parmesan cheese
2-4 fried eggs
1 tsp lemon zest
1/2 cup ricotta cheese
handful of arugula
more olive oil
Heat your oven to 400º. Toss the sliced veggies with olive oil and spread in a single layer on a baking sheet. Roast for 10 minutes or so, depending on what veggies you’re using.
Remove the veggies and turn up the oven to 500º. Lay out four of the tortillas and and divide the cheese among all four. Then layer your veggies on top of the cheese. (You can mix the veggies randomly, or you can separate them so you have, say, peppers on one tortilla and zucchini on the other.) Stack one tortilla onto another, and sprinkle spring onions on the top one. Repeat with the other two.
Cover with the third tortilla, brush with olive oil, and sprinkle with cotija cheese and ancho chile powder. Slide the quesadilla to a baking sheet and bake for 6-8 minutes.
While the quesadilla is baking, fry one egg per person. (That’s one egg per stack if you’re going to eat the entire club quesadilla, or one egg per half if you think the three stacks of tortilla is too much for one person.) While the egg is frying, mix the ricotta with lemon zest (and maybe a little juice as well). Then toss the arugula with lemon juice and a dash of salt and pepper.
When the cheese on the top of the quesadillas is nice and browned, remove them from the oven and place on a large cutting board. Slice them into four or slice slices, then top with the fried egg, followed by the seasoned arugula.
Again, with three tortillas per quesadilla, this make for some pretty hearty servings. M and I both decided that half was more than enough, so we lean towards upping the veggies, making two eggs per quesadilla, and adding a heaping portion of arugula.
Video of Bobby doing a step-by-step here.