Seared Panela Cheese Quesadillas with Roasted Tomatillo Salsa
Squash blossoms signal the arrival of spring. Here, award-winning chef Diego Galicia combines these delicate flowers with panela to create quesadillas. A fresh Mexican cheese, panela becomes nicely caramelized when heated without losing its shape. His vibrant salsa made with tomatillos, serrano chiles and cilantro completes the dish. The salsa ingredients are first roasted on a stovetop grill pan until lightly charred to add a delicious smoky flavor.
Ingredients
- 1/2 lb. (250 g) tomatillos, husked and rinsed
- 2 serrano chiles, stemmed and seeded
- 4 garlic cloves, peeled
- 2 oz. (60 g) white onion, roughly chopped
- 2 oz. (60 g) fresh cilantro, roughly chopped
- Kosher salt
- 1 lime, halved
- Vegetable oil for greasing
- 1 lb. (500 g) panela or paneer cheese, cut into slices 1/2 inch (12 mm) thick
- 10 fresh squash blossoms, halved lengthwise, stems and stamens removed
- 6 to 8 corn tortillas
Directions
Heat a cast-iron skinny grill over medium-high heat. Arrange the tomatillos, chiles and garlic cloves on the grill and cook, turning as needed, until lightly charred, about 4 minutes per side. Transfer to a plate and let cool slightly.
In a blender or food processor, combine the tomatillos, chiles, garlic, onion and cilantro and pulse until the desired consistency is reached, adding a few tablespoons of water if needed. Season to taste with salt and a few drops of lime juice. Set the salsa aside.
Return the grill to medium-high heat and brush lightly with oil. Place the cheese slices on the grill and cook until golden and caramelized, 1 to 2 minutes, taking care not to let the cheese burn. While the first side is cooking, lay a few squash blossom halves on top of each cheese slice. When the cheese is golden underneath, flip the slices and cook until golden and caramelized on the other side, 1 to 2 minutes. The squash blossoms will lightly steam under the cheese.
Heat the tortillas on the grill, turning once, about 30 seconds per side. Transfer the tortillas to a serving platter. Top with the cheese and squash blossoms, drizzle with the salsa and serve immediately. Serves 6 to 8.
Recipe courtesy of Chef Diego Galicia