Tortillas are hot! Once found only in authentic Mexican restaurants, this most popular of all ethnic breads has jumped into the kitchens of mainstream America. One of our favorite ways to enjoy this wonderful food is as a quesadilla. Easy, versatile, creative, and fun, quesadillas have moved beyond the bland cheese and jalapeño chain-restaurant variety and, with the help of high quality ingredients and a little creativity, are following the California-style pizza revolution of the early 1990s.In Quesadillas, husband-and-wife writing team Steven and Katherine Ramsland share over 100 recipes for creating innovative quesadillas. Some of these are meals unto themselves, while others are best enjoyed as appetizers, hors d?oeuvres, entrées, or desserts. Each dish promises a unique combination of ingredients and flavors that will delight your family and impress your friends. Their easy-to-follow recipes draw on many ethnic cuisines to create such treats as:
Fresh Mozzarella and Tomatoes with Basil and Olive Oil
Grilled Shrimp, Sun-Dried Tomatoes, and Ricotta
Beef Tenderloin with Roasted Corn and Anaheim Chile
Sesame-Ginger Chicken with Broccoli and Shallots
Red Pepper-Almond Pesto and Smoked Mozzarella
Strawberry Shortcake Quesadilla
The Ramslands also share tips for choosing great cheeses, chiles, herbs, and vegetables, using special oils and condiments, and preparing and serving quesadillas. They include several recipes for homemade tortillas as well as a dozen different salsas, sauces, and pestos to complement your creations.
About the Authors
Steven and /////Katherine Ramsland have enjoyed experimenting with imaginative quesadilla combinations for several years. Steven is a healthcare executive and gourmet cook who has traveled extensively in the Southwest. Katherine reviews books for the New York Times Book Review and is the author of ten nonfiction books.
Fresh Mozzarella and Tomatoes with Basil and Olive Oil
Grilled Shrimp, Sun-Dried Tomatoes, and Ricotta
Beef Tenderloin with Roasted Corn and Anaheim Chile
Sesame-Ginger Chicken with Broccoli and Shallots
Red Pepper-Almond Pesto and Smoked Mozzarella
Strawberry Shortcake Quesadilla
The Ramslands also share tips for choosing great cheeses, chiles, herbs, and vegetables, using special oils and condiments, and preparing and serving quesadillas. They include several recipes for homemade tortillas as well as a dozen different salsas, sauces, and pestos to complement your creations.
About the Authors
Steven and /////Katherine Ramsland have enjoyed experimenting with imaginative quesadilla combinations for several years. Steven is a healthcare executive and gourmet cook who has traveled extensively in the Southwest. Katherine reviews books for the New York Times Book Review and is the author of ten nonfiction books.
