The "Q" Club

A three-story tortilla tower, this quesadilla club sandwich bulges with cheese, chile, corn, and a choice of chicken or turkey.

 

MAKES 4 TRIPLE-DECKER QUESRDILLFLS

 

CORN-CHILE FILLING

1	tablespoon butter
⅔	cup corn kernels, fresh or frozen
½	cup chopped roasted mild green chile, such as New Mexican, preferably fresh or frozen
	Salt to taste
3	ounces mild Cheddar cheese, grated, at room temperature
3	ounces asadero, Chihuahua, Monterey jack, or Muenster cheese, grated, at room temperature
4	ounces grilled or smoked turkey breast or chicken breast, or other cooked turkey or chicken, shredded
4	slices cooked bacon, crumbled
12	corn tortillas, either Corn Tortillas Rojo ([>]) or store-bought
	Your favorite green chile-based salsa, optional, for accompaniment

Fire up the grill, bringing the temperature to medium-high (3 seconds with the hand test).

Prepare the corn-chile filling, first warming the butter over medium heat in a small saucepan. Stir in the corn and green chile and cook for 2 to 3 minutes, adding salt to taste.

Place the filling, cheeses, turkey, bacon, a shallow bowl of water, a baking sheet, and a spatula near the grill on a convenient work surface.

Working quickly, dunk four of the tortillas in water and immediately drain them. Transfer the tortillas immediately to the grill, laying them directly on the cooking grate. Grill them uncovered over medium-high heat until crispy, about 1½ minutes per side. Press down on them with the spatula if any edges start to turn up oddly. This batch of tortillas will be the center of each of the four quesadillas. Put the cooked tortillas on the baking sheet, and prepare the remaining tortillas, dunking and draining them, but cooking them only until they start to crisp, about 1 minute per side.

Flip the less-cooked tortillas onto the baking sheet, grilled sides up. On four of the less-cooked tortillas, scatter equal amounts of the cheddar cheese and the corn-chile filling. Place a crispier tortilla on top, followed by equal amounts of the other cheese, turkey, and bacon. Place the remaining less-cooked tortillas on top, grilled side down.

Return the quesadillas to the grill. Grill uncovered about 1 minute per side, until the outer tortillas are crisp and the cheese is melted. When you flip the quesadillas, do it quickly but carefully with the spatula to avoid losing the filling in the fire.

Transfer the quesadillas to a platter and cut them into quarters. Serve immediately, with a salsa on the side if you wish.