Page 162 - 2016TOHCookbook

Quesadillas de Tres Quesos
Barbara Sibley
BARBARA SIBLEY is the owner of La Palapa Cocina Mexicana in New York City, and the author of Antojitos: Festive and Flavorful Mexican Small Plates. Born and raised in Mexico City, she has spent much of her life collecting traditional, rare and ancient Mexican recipes. She has taught Mexican cooking to children and adults and has given classes at Macy’s and Whole Foods.
INGREDIENTS
Serves 4
4 large flour tortillas
1⁄2 cup cottage cheese
1 cup shredded Monterey Jack cheese
1⁄2 cup crumbled feta cheese
1⁄2 cup crumbled queso fresco cheese Vegetable oil, for brushing
Guacamole and pico de gallo, for serving
PREPARATION
1. Heat a griddle over medium-high heat.
2. Spread 1⁄4 of the cottage cheese on the bottom half of a tortilla. Sprinkle 1⁄4 of the Monterey Jack, 1⁄4 of the feta and 1⁄4 of the queso fresco on top. Fold the top half of the tortilla over the filled half. Repeat with the remaining tortillas and cheeses.
3. Brush the preheated griddle with a little oil. Working in batches, place the stuffed tortillas on the griddle and cook until lightly browned on each side, 1 to 2 minutes per side.
4. Cut into wedges and serve with your favorite guacamole and pico de gallo.
PAGE 148 | UMASS DINING