Cotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay)

 

12 (6 inch) flour tortillas

1 ½ c. grated Monterey Jack Cheese (about 6 ounces)

8 ounces goat cheese, crumbled

2 large red jalapeno chiles, finely diced (I used green jalapenos)

¼ c. fresh basil leaves, chiffonade

Salt & Pepper

2 T. canola oil

¼ c. grated Cotija cheese

2 t. Ancho chile powder

Smoked Red Pepper Sauce (recipe follows)

Charred Corn Relish (recipe follows)

 

Smoked Red Pepper Sauce (Make first)

 

Makes about 2 ½ cups

4 red bell peppers, roasted, peeled, seeded, and chopped

½ small red onion coarsely chopped

4 cloves of roasted garlic

¼ c. red wine vinegar

1 T. honey

1 T. Dijon mustard

1 T. chipotle chile in Adobo sauce, puree

Salt & Pepper

½ c. canola oil

 

Roast the red peppers and the garlic in a 375 oven until peppers are charred and garlic is tender. Set garlic aside. Put peppers in a bowl and cover with a lid or plastic wrap and let sit for about 15 minutes. Peel, halve and seed. (Peppers and chiles can be roasted ahead and stored for about 5 days in the refrigerator.) Combine all ingredients except oil in a blender or processor and blend until smooth. With motor running slowly add oil and blend until emulsified. Strain into a bowl. (Can be made one day ahead and refrigerated)

Charred Corn Relish (Make Second)

 

4 ears of corn, grilled and kernels removed from the cobs

½ small red onion, thinly sliced

2 T. balsamic vinegar

1 T. honey

2 T. chopped fresh basil

Salt & Pepper

 

Combine all ingredients, S&P to taste. Let sit at room temp for at least 15 minutes or up to one hour before serving.

 

To Assemble:  Preheat oven to 425. Place 8 tortillas on a flat surface and divide in order, the Monterey Jack, goat cheese, jalapenos and basil among the tortillas. Season with salt and pepper. Stack the tortillas to make 4 2-layer tortillas and top each with the one remaining tortilla. ** Brush the tops with oil and sprinkle with the cotija cheese and the chile powder.  Transfer to a baking sheet and bake for 8-10 minutes or until the tortillas are lightly browned and the cheese has melted. Cut into quarters and top with the Charred Corn Relish and a drizzle of Smoked Red Pepper Sauce.  ** You don’t have to do triple layers…I like it better with just two tortillas instead of three.