Makes 8 triangles; serves 4 as an hors d’oeuvre or 1–2 for lunch
Here’s another global approach to quesadillas: pan-fried tortillas filled with zesty Chinese-flavored tofu topped with Jack cheese. While cheese isn’t typical in Asian foods, I like this fusion of flavors.
INGREDIENTS
Canola or vegetable oil
5 ounces extra firm tofu, drained, cut into ½-inch cubes, and blotted dry on paper towels
3 Tablespoons finely chopped cilantro leaves
3 Tablespoons finely chopped scallion + thinly sliced scallion greens, to garnish
3 canned water chestnuts, finely chopped
3 Tablespoons hoisin sauce
1 ½ teaspoons soy sauce
1 teaspoon minced fresh ginger root
1 teaspoon hot chili oil
1 cup (4 ounces) shredded Monterey Jack or other mild cheese
2 (10-inch) flour tortillas
Heat a 10-inch cast-iron skillet over medium-high heat until hot but not smoking, 3 ½ to 4 minutes, and brush with 2 teaspoons of oil. Add the tofu. Cook until all sides are browned, stirring occasionally, about 5 minutes; stir in the cilantro, scallion, water chestnuts, hoisin, soy sauce, ginger, and chili oil. Scrape the mixture into a bowl and wipe out the skillet.
Heat the skillet over medium heat until hot but not smoking, 3 ½ to 4 minutes; brush with a little oil. Lightly brush one side of the first tortilla with oil and place it oiled-side down in the skillet. Spoon the meat evenly on top of the tortilla; sprinkle on the cheese and top with the second tortilla, lightly brushing the top with oil. Place a small heavy skillet (or pan with a can of food in it) on the quesadilla and cook until nicely browned, 1 to 1 ½ minutes, checking that it doesn’t burn.
Turn the quesadilla and cook the other side until the cheese is melted and the tortilla is lightly browned, about 1 to 2 minutes more. Remove, cut into eighths with a pizza cutter or sharp knife, and serve.
