serves 2
Before I had a child of my own, one of the best reasons to visit my friends with toddling children was as an excuse to eat grilled cheese sandwiches.
Sure, I treasured the youngster rituals of dumping everything out of Aunty Melissa’s purse, watching out the window for passing construction vehicles (“Look, Elliot! Cement mixer!”), and playing dress-up and hide-and-seek. But just as much, I love lunchtime, when almost every mother I know asks: “Who wants grilled cheese?” The loudest “yes” is unfailingly mine.
These days, I’m often called upon to make lunch for small children and their ravenous parents. And that’s when I turn to something cheesy, gooey, yet a bit more adult. Something that would not only please both the kids and adults but also pair well with cocktails.
The answer is quesadillas: soft tortillas filled with mild cheese, then broiled until crispy and molten-centered. The kids gobble them up in their plainest incarnation. And on the side, adults can dunk them in a bracing papaya and avocado salsa. Everyone is always delighted.
1 cup cubed fresh papaya
½ avocado, pitted, peeled, and cubed
¼ cup cubed seeded cucumber
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon honey, or to taste
½ teaspoon kosher salt
Freshly ground black pepper, to taste
4 (6-inch) corn tortillas
4 ounces queso fresco
1. Preheat the broiler and place an oven rack 4 inches from the heat.
2. MAKE THE SALSA: In a bowl, stir together the salsa ingredients. Taste and adjust the seasoning, if necessary.
3. Place 2 tortillas on a baking sheet. Crumble the queso fresco over the tortillas. Top with the remaining tortillas. Broil for 1 to 2 minutes per side, flipping once halfway through, until the cheese is melted and the tortillas are golden.
4. Quarter the quesadillas and top each section with 1 tablespoon of the salsa. Serve immediately.