Here in law-law land, discrimination is frowned on. So if the sandwich can be open faced or crostini-fied and the pizza can be stuffed or calzoned, then it’s only fair that the quesadilla have an alternative, more revealing serving method of its own. The open-faced quesadilla proudly showcases its ingredients by allowing meats and veggies that are normally trapped in tortilla to parade around in their vibrant colors, which makes for a more appetizing dish. And it’s healthier too.
One less tortilla means two things: less calories in your quesadilla without eliminating any of the good stuff inside; and less concern about indulging in a second round. To make it even healthier but no less flavorful, you can use a stronger cheese but much less of it (hello, blue cheese!), and then spread a layer of Greek yogurt on the tortilla. As it bakes, the yogurt develops a texture that’s firmer than normal but still creamy like a soft cheese, and retains a subdued tang that goes well with the sweet smokiness of roasted peppers and caramelized onions and the buttery sweetness of summer squash.
The blue cheese puts a twist on the otherwise more traditional steak-peppers-onions combination. Just a few crumbles of the sharp, salty, yet creamy cheese bring much more flavor than handfuls of cheddar can muster. Bonus: it allows you to use up the sad little clump of blue cheese that’s been sitting – unloved – in the corner of your fridge from that one time several weeks ago, when you splurged on off-season pears because you just had to have a gorgonzola and pear salad … five days in a row … and then, having tired of blue-veined cheeses, you relegated the poor chunk to the back of the fridge. (more…)