Cali Club Quesadillas
MAKES 4 OR 6
1 tbsp. vegetable oil
4 slices meaty bacon,
finely chopped
1 small onion, finely chopped
1 large jalapeño chile,
finely chopped
3 cloves garlic,
finely chopped
1 lb. ground turkey
Salt and pepper
1 tbsp. (about a palmful) chili
powder (I like Gebhardt)
11∕2 tsp. (about 1∕2 palmful)
ground coriander
11∕2 tsp. (about 1∕2 palmful)
ground cumin
1 tsp. (about 1∕3 palmful)
dried oregano (preferably
Mexican)
11∕2 cups grated pepper Jack
11∕2 cups grated yellow
cheddar
1 cup Mexican crema
or sour cream
ŶIn a medium bowl, mix
both cheeses with the crema.
ŶHeat a large nonstick skillet or
griddle over medium to medium-
high. Spray 1 tortilla lightly
with cooking spray and add to
the skillet. Cook the tortilla
until blistered in spots, about
1 minute. Flip the tortilla over.
Top half of the tortilla with
a quarter of the turkey filling,
a few slices of avocado, some
chopped tomato, and a quarter of
the cheeses. Fold the tortilla over
the fillings and cook, turning a
few times, until the cheeses melt,
about 2 minutes. Repeat with the
remaining tortillas and fillings.
ŶCut the quesadillas into
wedges. Top with pickled
jalapeño slices and cilantro.
Serve with lime wedges.
Chipotle Corn ’n’ Chops
SERVES 4
4 bone-in pork chops
(each 1 to 11∕4 inches thick)
Salt and pepper
2 tbsp. olive oil
3 tbsp. butter
2 cups frozen fire-roasted
corn kernels
1 bunch scallions ,
white and light-green
parts only, chopped
10 to 12 cherry
tomatoes, halved
2 jalapeño chiles,
finely chopped
2 to 4 tbsp. chipotle Tabasco
or 1 finely chopped chipotle
pepper in adobo sauce
2 tbsp. light agave
syrup or honey
2 tbsp. fresh thyme, chopped
4 cloves garlic, chopped
1 tsp. (about 1∕3 palmful)
dried oregano
ŶPreheat the oven to 400°.
ŶHeat a large cast-iron skillet
over medium-high. Season the
chops generously with salt and
pepper. In the skillet, heat the
oil, two turns of the pan. Add the
chops and cook until browned,
about 5 minutes per side.
Transfer the chops to a plate.
ŶAdd the butter to the skillet.
When it foams, add the corn,
scallions, tomatoes, chiles,
Tabasco, agave, thyme, garlic,
and dried oregano. Nestle the
chops in the corn in the skillet.
Roast in the oven until an instant-
read thermometer inserted
horizontally into the chops
registers 145°, 10 to 15 minutes.
Cali Club
Quesadillas
THIS IS A MASH-UP OF THE CLASSIC
DINER SANDWICH AND MEXICAN
GRILLED CHEESE—WITH THE WORKS.
—rach
begins to render, 2 to 3 minutes.
Add the onion, chile, and garlic.
Cook, stirring often, until
the onion softens, 2 to 3 minutes.
Add the turkey; season with
salt and pepper. Cook, stirring
occasionally and breaking up
the meat with a spoon, until
the turkey is browned, about
5 minutes. Season with the
chili powder, coriander, cumin,
and dried oregano. Add 1∕2 cup
water. Cook, stirring often,
until the water is absorbed, 5 to
7 minutes. Reduce heat to low.
4 large flour tortillas (11 to
12 inches) or 6 medium flour
tor tillas (8 to 10 inches)
Cooking spray
1 avocado, thinly sliced
1 large heirloom tomato
or beefsteak tomato,
seeded and chopped
Pickled jalapeño slices,
fresh cilantro leaves , and
lime wedges, for serving
ŶIn a large cast-iron skillet, heat
the oil, one turn of the pan, over
medium-high. Add the bacon.
Cook, stirring often, until the fat
64 RACHAELRAYMAG.COM | SEPTEMBER 2019
