Wanting to give everyone a taste of real Latin cooking? These quesadillas are so good, your family will want them for a snack every day! Click here for the full article.
- 2 Rhodes Dinner Rolls, defrosted but still cold
- ½ cup Mozzarella or Monterey Jack Cheese, shredded
Wanting to give everyone a taste of real Latin cooking I though it right to share one of the staples of the Mexican kitchen. In my home, we had quesadillas as a snack. Now a days, there are variations to it you can pick up at the local taco shop and have as a main course. We will go into those variations later in our segment. Today, we are just going to go back to the basics and have some simple yet amazing Quesadillas made with Rhodes dough. Let me just tell you that the taste is amazing. It has been a long time since I had a homemade, fresh Quesadilla. The only way to experience that is to make your own Tortilla so thank you Rhodes.
One more thing I should mention before we begin is why I chose Mozzarella as the cheese for these Quesadillas. First of all, authentic Mexican food will never have cheddar cheese on it. You can’t even buy it in Mexico…. Well, now a days you can buy it in slices for hamburgers but definitely not for Mexican Food. Quesadillas are meant to be made with Oaxaca cheese. It is a Mexican, white, string cheese that is hard to find in the US. The closest cheese you can readily buy in the US is Mozzarella.
As soon as you can place a finger through the center of your dough without hitting a hard section, your dough is ready to use.
Place some flour on the counter and then place a piece of dough on it.
The keys to making this Tortilla is to use plenty of flour to ensure your dough does not stick, to
make sure the dough is recently defrosted, and to make sure you roll your dough as thin as
Now, go ahead and roll out your dough as thin as you can get it without puncturing it.
You are going to use a griddle to cook your Tortilla. In Mexico we use something called a Comal.
It is a flat griddle that is placed on a fire. A griddle is the closest and easiest to find alternative.
Turn on your griddle and heat to 350 to 400 degrees.
Once hot, you can place your Tortilla on it to cook. Do not use oil or anything else. Just Tortilla on
Now cook your Tortilla on both sides. Just flip it every few minutes. If you’re Mexican, you’re
expected to use your fingers to flip them. Since there was no one around to see, I just used a
spatula. I know, I’m a cheater!
Your Tortilla will look like this when it is done.
Now add your shredded cheese to the middle of the Tortilla.
Flip over one edge to the other to make a half-moon shape with the cheese right at the inner edge.
You will want to cook for a few minutes on both sides to make sure all of your cheese melts.
Now you are done. You can eat them alone or pair it with a salsa…. Either way, you are going to
love the flavor!
Grilled Chicken QuesadillasServings: 8 | Skills: Intermediate | Prep Time: 45 min (not including thaw time) | Bake Time: 2-4 min
Spice up your summer grilling with this fun and flavor packed recipe.Grilled Chicken Quesadillas
32 Rhodes Yeast Dinner Rolls or 16 Rhodes Texas Rolls, thawed to room temperature
3 cups chopped cooked chicken, seasoned with salt & lemon pepper
2 cups prepared salsa
1 cup canned black beans, drained
1 cup canned whole kernel corn, drained
1/2 cup chopped cilantro
2 cups grated sharp cheddar chese
1/4 cup butter, melted
Spray counter lightly with non-stick spray. Roll two dinner rolls combined or 1 Texas roll into an 8-inch circle (dough will be thin).
Place in a small sprayed skillet on the stove top and cook on each side 1-2 minutes or until very lightly browned. Repeat with remaining rolls to make 16 flatbread circles.
In a large bowl combine chicken, salsa, beans, corn and cilantro.
Brush melted butter over one side of each flatbread. Sprinkle 8 flatbreads with half of the cheese. Spread chicken mixture evenly over cheese sprinkled flatbreads. Sprinkle remaining cheese over chicken mixture.
Top with remaining flatbreads, buttered side up. Grill at medium high heat on a sprayed grill or grill pan for about 3 minutes on each side or until cheese is melted and flatbread is browned.