“When in doubt, go to google” has become the lifestyle motto for many now. I also follow the tried and tested google path whenever I need some guidance. So when presented with an excess Feta cheese problem, I went to my faithful google.
Apparently, google can help me with almost anything in my life, but when it comes to feta cheese, it didn’t have any interesting suggestions for me. But the good thing is that, I have some sites to approach for the culinary problems in my life. Foodgawker and now, in the last few days – Food52.com.
Looking at the paneer like texture of feta cheese, I didn’t expect it to melt. But it did! It’s nice to learn the little things and be surprised about it :-). Whatever other lessons I had learnt with this quesadilla is already forgotten. So my lecture gets over here.
Read on for this very simple (and very salty) quesadilla recipe with feta cheese.
Recipe source: Food52.com
For the salsa
- 1 tomato, finely chopped
- 1/4 of a medium onion, finely chopped
- 1 pod of garlic, minced
- 2 teaspoons of coriander leaves, minced
- salt and pepper, lemon juice for seasoning
For the quesadillas:
- 6 small tortillas
- 2-3 teaspoon Feta cheese per quesadilla (or per taste)
- oil or butter
- sour cream for serving
- For the salsa, finely chop the tomatoes, onion, garlic and coriander leaves. Season with salt, pepper and lemon juice. Refrigerate for the flavors to mingle. I took the shortcut method by crushing everything together in a mortar and pestle. I was out of coriander as well.
- For the quesadilla, heat oil or butter in a pan. Add the tortilla and generously top it with the feta cheese. Cover it with another tortilla on top and cook it carefully flipping in between. When the tortillas turn brown on both side and the cheese melts, take off the pan. Repeat with the other two sets.
- Cut the quesadilla into quarters and serve with salsa and sour cream.