To-Die-For Quesadillas from Oakland's Doña Tomás

To-Die-For Quesadillas from Oakland's Doña Tomás | Lonny.com
Photos © Doña Tomás
When it comes to Mexican food in the Bay Area, it'd be hard to top Doña Tomás, a local landmark offering an ever-changing seasonal menu that takes advantage of the region's abundant organic produce and sustainably raised meats. Recently, the restaurant celebrated its 15th anniversary with a festive quinceañera, inviting the neighborhood for a courtyard fiesta with all the trimmings. On the menu: carnitas tostadas, sopes with achiote shrimp and pickled onions, and these spicy corn-and-chile quesadillas. Scroll down for the recipe, then let us know how yours turned out @Lonnymag.

To-Die-For Quesadillas from Oakland's Doña Tomás | Lonny.com

Quesadillas with Rajas, Corn, and Salsa Roja
Makes 12

-- 12 corn tortillas

For the salsa roja:
-- 4 Roma tomatoes
-- 2 chiles New Mexico
-- 4 arbol chiles
-- 8 cloves peeled garlic
-- ½ bunch cilantro
-- Kosher salt

For the filling:
-- 1 large poblano chile, toasted, peeled, stemmed, seeded, and slices into ½-inch strips
-- 1 large ear white corn, cut kernels off cob
-- ½ white onion, peeled and sliced into ½-inch strips
-- 2 tablespoons unsalted butter
-- 1 tablespoon canola oil
-- Kosher salt

To prepare salsa, place tomatoes, garlic, and chiles in pot and cover with water. Bring to a simmer and cook until tomatoes are almost bursting; remove and strain, then purée. Add cilantro and salt to taste and purée until cilantro is chopped up.

To prepare the filling, place a large sauté pan over high heat and add the oil. Add the onion and sauté for 4 to 5 minutes, until softened. Add butter and corn and decrease heat to medium. Season with some salt and stir for 1 to 2 minutes, until corn is heated through. Add poblano chile and sauté for 2 to 3 minutes. Adjust seasoning with salt as necessary.

Heat and lightly grease a griddle. Working in batches as necessary, place the tortillas on the griddle to warm. Place a small scoop of the filling on one half of each tortilla, top with cheese mixture, and fold in half with a spatula. Brown the quesadillas for about 3 minutes on each side until the cheese is melted and the outside is crisp.

To serve, arrange the quesadillas on a platter and drizzle with the salsa roja. Enjoy!
I'm the former Deputy Editor at Lonny.
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