![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2011\/06\/Cotija-Crusted-Quesadilla-with-Basil-Red-Chiles-and-Charred-Corn-Relish.jpeg\")
Cotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay)<\/p>\nCotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay)<\/p>\n
<\/p>\n
12 (6 inch) flour tortillas<\/p>\n
1 \u00c2\u00bd c. grated Monterey Jack Cheese (about 6 ounces)<\/p>\n
8 ounces goat cheese, crumbled<\/p>\n
2 large red jalapeno chiles, finely diced (I used green jalapenos)<\/p>\n
\u00c2\u00bc c. fresh basil leaves, chiffonade<\/p>\n
Salt & Pepper<\/p>\n
2 T. canola oil<\/p>\n
\u00c2\u00bc c. grated Cotija cheese<\/p>\n
2 t. Ancho chile powder<\/p>\n
Smoked Red Pepper Sauce (recipe follows)<\/p>\n
Charred Corn Relish (recipe follows)<\/p>\n
<\/p>\n
Smoked Red Pepper Sauce (Make first)<\/p>\n
<\/p>\n
Makes about 2 \u00c2\u00bd cups<\/p>\n
4 red bell peppers, roasted, peeled, seeded, and chopped<\/p>\n
\u00c2\u00bd small red onion coarsely chopped<\/p>\n
4 cloves of roasted garlic<\/p>\n
\u00c2\u00bc c. red wine vinegar<\/p>\n
1 T. honey<\/p>\n
1 T. Dijon mustard<\/p>\n
1 T. chipotle chile in Adobo sauce, puree<\/p>\n
Salt & Pepper<\/p>\n
\u00c2\u00bd c. canola oil<\/p>\n
<\/p>\n
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)<\/p>\n
Charred Corn Relish (Make Second)<\/p>\n
<\/p>\n
4 ears of corn, grilled and kernels removed from the cobs<\/p>\n
\u00c2\u00bd small red onion, thinly sliced<\/p>\n
2 T. balsamic vinegar<\/p>\n
1 T. honey<\/p>\n
2 T. chopped fresh basil<\/p>\n
Salt & Pepper<\/p>\n
<\/p>\n
Combine all ingredients, S&P to taste. Let sit at room temp for at least 15 minutes or up to one hour before serving.<\/p>\n
<\/p>\n
To Assemble:\u00c2\u00a0 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.\u00c2\u00a0 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.\u00c2\u00a0 ** You don\u00e2\u20ac\u2122t have to do triple layers\u00e2\u20ac\u00a6I like it better with just two tortillas instead of three.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay) 12 (6 inch) flour tortillas 1 \u00c2\u00bd c. grated Monterey Jack Cheese (about 6 ounces) 8 ounces goat cheese, crumbled 2 large red jalapeno chiles, finely diced (I used green jalapenos) \u00c2\u00bc c. fresh basil leaves, chiffonade Salt & Pepper 2 T. canola oil \u00c2\u00bc c. grated Cotija cheese 2 t. Ancho chile powder Smoked Red Pepper Sauce (recipe follows) Charred Corn Relish (recipe follows) …<\/p>\n