I call these “Holiday” because the triangular shape of the cut quesadilla and the green and red of the guacamole and radish reminded me of Christmas trees with ornaments on, but these are good anytime. They do make good party food, though.
INGREDIENTS:
8 seven to eight inch flour tortillas 2 cups mild cheddar or Monterey Jack cheese, grated 1½ cups guacamole (see recipe) or as needed 1 cup (4-6) radishes, trimmed, cleaned, and shaved around 1/16th inch thin with a fixed blade slicer Optional: 1-2 serrano chilies sliced into very fine rounds, 1 cup finely diced red and yellow bell pepper, ¼ cup cilantro leavesMETHOD:
Place the shaved radish into a non-reactive bowl and add cold water to cover. Add a couple ice cubes and get the water good and cold. Keep the radishes in the water for 20 minutes or so until they become crisp. Drain well and place on paper towels to blot water, then keep cold until ready to use.
Heat the oven to low/200° F, and place a sheet pan in the oven.
When it is time to make the quesadillas, have all your ingredients close at hand.
Heat a large skillet over medium heat. When hot, make the quesadillas. Put 2 tortillas, stacked on each other, in the pan at a time. When the bottom tortilla is hot, flip the 2 tortillas, and turn the one that was just on the bottom so the heated part is inside. Flip again when the bottom tortilla is hot. Turn the one on top over. When you come to the final unheated tortillasurface, lift the upper tortilla off and place cheese in an even layer on the tortilla, then replace the top tortilla, hottest side down on the cheese. Cook until bottom or quesadilla is hot and coloring a little. If you are comfortable doing so, flip the quesadilla to gently color the other side. If it looks like you will get cheese everywhere, just slide the quesadilla onto the sheet pan in the oven. Repeat to make 4 quesadillas, using a sheet of parchment paper between the layers. If you wish, you can run 2 pans at a time so things go faster.
When the quesadillas are made, use a long sharp knife and cut them into 6 even wedges. After they are all cut, use two spoons to dollop guacamole onto each wedge – not so much that the wedge bends or breaks under the weight. Then, garnish with the radish wedges, pushing down a little so they stick. Serve.
If using the optional ingredients, you could put the serrano slices into the quesadillas with the cheese, or simply scatter them with the diced bell peppers over the guacamole before adding the radish slices. If using the cilantro, scatter the leaves on last.
Serves: 4-6 served alone, or 12 when served with other things.
Source: Chef Andrew E Cohen
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