Quesadillas — comal vs. pan technique

Ingredients

• 8 corn tortillas, 15cm diameter, fresh or warmed
• 200g Oaxaca cheese, or mozzarella di bufala, shredded
• 100g cooked chicken, shredded, or chorizo
• 60g roasted poblano pepper, diced
• 30g white onion, minced
• 15ml vegetable oil
• 4g fine sea salt
• 2g Tellicherry black pepper
• 60ml crema or sour cream
• 30g fresh cilantro, chopped
• 60ml salsa verde

Method

1. 1
   Lay tortilla on board; distribute half the cheese, chicken, poblano, and onion on one half.
2. 2
   Fold tortilla in half gently; press to seal edges.
3. 3
   Heat oil in large skillet over medium-high heat until just smoking.
4. 4
   Place quesadilla in skillet; fry 2–3 minutes until golden and cheese begins leaking slightly.
5. 5
   Flip carefully; fry opposite side until equally golden and cheese fully melted, 2–3 minutes.
6. 6
   Transfer to cutting board; repeat with remaining tortillas and filling.
7. 7
   Cut each quesadilla into triangles; season lightly with salt and pepper.
8. 8
   Serve immediately with crema, salsa verde, and fresh cilantro.