Test Kitchen Notes
WHO: Nicole Franzen is an NYC-based photographer.
WHAT: A recipe for when you need something salty, cheesy, and spicy -- and you need it fast.
HOW: Make pico de gallo by mixing chopped tomatoes, onions, and garlic with fresh cilantro leaves, a splash of lime juice, and -- if you can handle the heat -- a jalapeño. Then, pan-fry feta-stuffed quesadillas in a sauté pan until crispy, slice up some avocado, and break out the hot sauce.
WHY WE LOVE IT: We normally turn to Oaxaca cheese as a melty filling for quesadillas, but feta is a great alternative that adds texture and salt. We’ll use this recipe as a base, adding sautéed bell peppers, roasted tomatoes, or guacamole to the mix when we’re feeling more ambitious. —The Editors
Ingredients
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2
large tomatoes
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Half of a white onion
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1
small clove of garlic
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Cilantro
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Salt
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Pepper
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Jalapeño, optional
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1
lemon
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Olive oil or butter
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1
package of 12 corn tortillas
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Feta cheese
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1
avocado
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Hot sauce (like Tapatío)
Directions
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For the pico de gallo: Cut two large tomatoes into a small dice. Dice the onion even finer, and the garlic even finer than that.. Rinse the cilantro and pick off the leaves. Toss all of the ingredients together in a bowl and season with salt and pepper. Feel free to add minced jalapeño for some spice. Finish with a little squeeze of lemon. (This tastes even more delicious in an hour or so when all the flavors have married together.)
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For the quesadillas: Sandwich a generous amount of feta cheese between two corn tortillas. In a large sauté pan, heat a little olive oil or butter over medium-high heat. Add in your quesadillas, then watch them, turning several times until the cheese is melted and a nice browning occurs. Then, cut them into quarters and serve with the fresh pico de gallo and sliced avocado on top. You could add a dollop of sour cream, serve them on a bed of greens, and/or drizzle them with some hot sauce. Very easy, fresh, and fast.
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