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Quesadillas and margaritas

Servings:
Makes 2 1/2 to 3 dozen Servings
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Ingredients

Salsa
  • 1 1/4 cup diced tomatillos
  • 2 cup garlic cloves, finely minced
  • 2 tablespoon finely chopped fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon finely chopped red onion (or 1/2 scallion, finely chopped)
  • 1 teaspoon finely chopped jalapeno pepper
  • 1/2 teaspoon sugar
Margaritas
  • 1 1/4 cup diced tomatillos
  • 2 cup garlic cloves, finely minced
  • 2 tablespoon finely chopped fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon finely chopped red onion (or 1/2 scallion, finely chopped)
  • 1 teaspoon finely chopped jalapeno pepper
  • 1/2 teaspoon sugar
  • 1/4 cup sugar
  • 1 1/4 cup fresh lime juice (from about 15 limes)
  • 3/4 cup plus 2 tablespoons tequila
  • 1/4 cup orange liqueur, such as cointreau, grand marnier, or triple sec
  • 1/2 teaspoon coarse salt
Quesadillas
  • 1 1/4 cup diced tomatillos
  • 2 cup garlic cloves, finely minced
  • 2 tablespoon finely chopped fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon finely chopped red onion (or 1/2 scallion, finely chopped)
  • 1 teaspoon finely chopped jalapeno pepper
  • 1/2 teaspoon sugar
  • 1/4 cup sugar
  • 1 1/4 cup fresh lime juice (from about 15 limes)
  • 3/4 cup plus 2 tablespoons tequila
  • 1/4 cup orange liqueur, such as cointreau, grand marnier, or triple sec
  • 1/2 teaspoon coarse salt
  • 8 6-inch flour tortillas
  • 1 ripe avocado
  • 2 teaspoon fresh lemon juice
  • 2 tablespoon finely chopped pitted kalamata olives
  • 2 tablespoon finely chopped jarred roasted red
  • 8 ounce brie cheese, rind removed and sliced into 1/8-inch-thick strips

Preparation

Baking Directions:

My take on the ever-popular quesadilla involves layering it with avocado, Brie, roasted red peppers, and Kalamata olives.

Topped with a tangy tomatillo salsa, it's a new spin on a favorite that becomes a cool presentation when paired with a classic margarita served in shot glasses or in a mini Patròn bottle and sipped through a straw.

SalsaIn a medium bowl, mix together the tomatillos, garlic, cilantro, olive oil, lime juice, red onion, jalapeno, and sugar.

Stir in salt and pepper to taste, cover with plastic wrap, and set aside at room temperature for at least 20 minutes or up to a few hours.

MargaritasPlace 1/4 cup water and the sugar in a small saucepan over medium heat.

Stir until the sugar is dissolved, and then raise the heat to medium-high and cook until the mixture comes to a simmer.

Turn off the heat and pour the simple syrup into a small glass or a liquid measuring cup.

Cover it with plastic wrap and refrigerate until thoroughly chilled, at least 2 hours.

In a small pitcher, mix 1/4 cup of the chilled simple syrup with the lime juice, tequila, orange liqueur, and salt.

Cover with plastic wrap and refrigerate until serving.

(Save the rest of the simple syrup, covered, in the refrigerator for another time; it will keep for a few weeks).

Pour the margarita mixture into a cocktail shaker.

Add some ice cubes, cover the shaker, and shake vigorously to chill.

Use a cocktail strainer to strain the margarita mixture, dividing it among thirty to thirty-six shot glasses or mini Patron bottles.

Quesadillas Preheat the oven to 350°F.

Heat a ridged grill pan over medium-high heat.

Place a tortilla on the pan and cook on each side until there are grill marks, 30 seconds to 1 minute per side.

Repeat with the remaining tortillas.

Halve and pit the avocado.

Scoop the flesh from the skin and place it in a medium bowl.

Use a fork to mash it with the lemon juice, and then season with a little salt and pepper.

Lay 1 grilled tortilla on a cutting board.

Spread with one fourth of the avocado mixture, and then sprinkle with one fourth of the olives and one fourth of the red peppers.

Place one fourth of the sliced Brie over the peppers and top with another tortilla.

Repeat with the remaining tortillas and filling.

Place the quesadillas on a baking sheet and bake in the oven until the cheese is melted, 3 to 5 minutes.

Let the quesadillas cool for 5 minutes, and then transfer them to a wire rack to cool completely.

Once cool, place them on a cutting board.

Using a 2-inch round cookie cutter, stamp out 8 to 9 rounds from each quesadilla.

Place the 2-inch quesadillas on a baking sheet  and bake until warmed through, about 10 minutes.

Remove the quesadillas from the oven and place them on a platter.

Top each with a spoonful of tomatillo salsa.

Serve with a margarita shot.

Tips:

The salsa can be refrigerated up to 1 day in advance.

Let it sit at room temperature for 20 minutes before serving.

Quesadillas can be made a few hours in advance.

Leave them out at room temperature and rewarm them in a hot oven just before serving.