recipe has been reproduced with the kind permission
of Jane Butel and comes from her latest book
Real Women Eat Chile.
credited with starting the Tex-Mex mania, Jane Butel
published her first cookbooks on New Mexican and American
Mexican food in the 1960s. Sixteen cookbooks later,
her books and her Cooking School in Albuquerque, which
Bon Appetit called among "the best in the US",
bring you all there is to know and love about this cuisine.
is an internationally recognized authority on the regional
cooking of the American Southwest. The daughter and
granddaughter of accomplished home economists, she is
a cookbook author, teacher and television personality.
interest in Southwestern cooking predates its current
widespread popularity by decades. She was the first
to write about the cooking style that evolved in the
Southwestern border area and is credited with starting
the USA's love affair with this cuisine.
operates her own site-based Cooking
Schools, which have been recognized far and
wide for their quality of instruction. Jane's Cooking
School specializes in week long and weekend full participation
classes on New Mexican and Southwestern cooking - to
find out more click
are one of the most versatile of all light meals or
appetizers. Restaurants in Old Mexico serve a much simpler
version of quesadillas. There, generally a quesadilla
is a freshly baked corn tortilla oozing with quick-melting
cheese and served with a side dish of freshly made salsa.
Sometimes they are fried, though often not. Quesadillas
are one of the most fun foods to garnish and present
in creative and pretty ways. Innovation is the key to
a great quesadilla; just use your favorite or on-hand
ingredients and let your imagination roll.
teaspoon unsalted butter, melted
1 wheat-flour tortilla (10 to 12 inch size)
2 to 4 tablespoons grated Monterey Jack and Cheddar
cheese combination or any substitution, such as goat
cheese, asadero, or other quick-melting cheese
6 to 8 slices pickled jalapeños
fillings as desired:
sliced grilled chicken
cooked pinto or black beans
any sliced seared vegetables
chopped onion and tomato
- Preheat a comal (Mexican flat griddle),
tapa, or griddle to medium heat.
- Brush some of the butter lightly
in the shape of half a tortilla on one side of the
- Place the tortilla on the butter.
- Place the cheese on the buttered
half of the tortilla, allowing a ½ inch margin
around the edge of the tortilla.
- Scatter the jalapeño slices
and any other fillings over the cheese.
- When the cheese starts to melt, fold
the other half of the tortilla over the fillings and
lightly press until the edges hold together.
- Brush the top with more of the butter.
- Flip the quesadilla by gently placing
a pancake turner under the curved edges of the quesadilla
and rolling it over.
- Cook until browned. Remove from the
heat, slice into 4 or more sections, and garnish as
with permission from Real Women Eat Chiles by Jane Butel