Y2-K-Sadillas
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Canola Oil1 cup
Red Onion (small diced)1 tsp
Garlic (chopped)1 small
Jalapeno (diced)1 tbsp
Oregano (fresh, chopped)1 tbsp
Lemon Juice1
Salt1 cup
Green Onion (sliced)2 tbsps
Butter (melted)1 cup
Creme FraicheDirections:
1
For the salsa: Toss the pears with canola oil
2
Place the pears on a hot grill or grill pan
3
Grill for 3 minutes per side
4
Remove from the grill and cool
5
Chop grilled pears into small pieces and place in a small bowl
6
Add red onions, garlic, jalapeno, oregano and lemon juice
7
Mix well
8
Season with salt and pepper
9
Refrigerate for 30 minutes before serving
10
For the quesadillas: Preheat the oven to 350 degrees F
11
Mix together the duck confit, green onions and Gruyere cheese
12
Season with salt and pepper
13
Lay 3 of the tortillas on a flat surface
14
Spread the confit mixture evenly on each tortilla
15
Top each with another tortilla
16
Press down firmly
17
Brush the top of each quesadilla with some of the melted butter
18
Place the quesadilla on a baking sheet and bake for 10 minutes, or until tortilla is golden brown and the cheese is melted
19
Remove from the oven and slice into 4 pieces
20
Garnish each piece with a scant tablespoon of the grilled pear salsa and a dollop of creme fraiche