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Food52 Review: 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
Makes 6 quesadillas
- 2 large tomatoes
- Half of a white onion
- 1 small clove of garlic
- Jalapeño, optional
- 1 lemon
- Olive oil or butter
- 1 package of 12 corn tortillas
- Feta cheese
- 1 avocado
- Hot sauce (like Tapatío)
- 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.)
- 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.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!