Lamb and Two-Cheese Quesadillas
Makes 4 quesadillas
Ingredients
2 TB extra-virgin olive oil, plus more for brushing
1 pound ground lamb
1 TB very finely chopped oregano
3 garlic cloves, minced
Salt and freshly ground pepper
1 cup plain Greek yogurt (low-fat or whole milk, but please avoid nonfat, if possible)
3 green onions, thinly sliced
1 medium English cucumber (about 12 ounces), peeled and shredded
4 10-inch flour tortillas (white or wheat)
4 ounces mozzarella, sliced
4 ounces feta cheese, crumbled
Directions
Set your oven to 225F. Set a large skillet over medium-high heat and add the olive oil (I used cast iron). Once it's heated, add in the lamb, oregano and 2/3rds of the minced garlic. Season with salt and pepper and cook until browned, stirring every so often. Remove the meat mixture from the skillet, drain the fat, if needed, and set aside. Wipe out the skillet and return it to the burner, reducing the heat to medium.
Next, tip the yogurt into a medium mixing bowl, then add in the remaining minced garlic and 2/3rds of the green onion. Season with salt and pepper. Squeeze the shredded cucumber with your hands, removing most of the liquid, then add it to the yogurt mixture and gently mix until the cucumber is fully incorporated.
Now, lightly brush 1 side of each tortilla with a little olive oil. Working one at a time, place a tortilla, oiled side down, in the skillet. Spread 1/4 of the lamb mixture over half of the tortilla, followed by 1/4 of the feta, and 1/4 of the mozzarella. Cook over moderate heat until the tortilla just begins to brown, 3 to 4 minutes, then carefully fold the plain side of the tortilla over the filled side. Continue to cook 1 to 2 minutes longer, then just as carefully flip the quesadilla over and finish cooking, another 1 to 2 minutes, until both sides are browned and crisp and the cheese melted. Set the quesadilla on a baking sheet, and place it in the oven to keep it warm as you cook the remaining quesadillas, one at a time. Once all the quesadillas are finished, plate them up and top with the cucumber-yogurt sauce and the remaining green onion and serve.
The cookingbites recipe challenge: lamb or goat
Recipe based on one from Food & Wine
Makes 4 quesadillas
Ingredients
2 TB extra-virgin olive oil, plus more for brushing
1 pound ground lamb
1 TB very finely chopped oregano
3 garlic cloves, minced
Salt and freshly ground pepper
1 cup plain Greek yogurt (low-fat or whole milk, but please avoid nonfat, if possible)
3 green onions, thinly sliced
1 medium English cucumber (about 12 ounces), peeled and shredded
4 10-inch flour tortillas (white or wheat)
4 ounces mozzarella, sliced
4 ounces feta cheese, crumbled
Directions
Set your oven to 225F. Set a large skillet over medium-high heat and add the olive oil (I used cast iron). Once it's heated, add in the lamb, oregano and 2/3rds of the minced garlic. Season with salt and pepper and cook until browned, stirring every so often. Remove the meat mixture from the skillet, drain the fat, if needed, and set aside. Wipe out the skillet and return it to the burner, reducing the heat to medium.
Next, tip the yogurt into a medium mixing bowl, then add in the remaining minced garlic and 2/3rds of the green onion. Season with salt and pepper. Squeeze the shredded cucumber with your hands, removing most of the liquid, then add it to the yogurt mixture and gently mix until the cucumber is fully incorporated.
Now, lightly brush 1 side of each tortilla with a little olive oil. Working one at a time, place a tortilla, oiled side down, in the skillet. Spread 1/4 of the lamb mixture over half of the tortilla, followed by 1/4 of the feta, and 1/4 of the mozzarella. Cook over moderate heat until the tortilla just begins to brown, 3 to 4 minutes, then carefully fold the plain side of the tortilla over the filled side. Continue to cook 1 to 2 minutes longer, then just as carefully flip the quesadilla over and finish cooking, another 1 to 2 minutes, until both sides are browned and crisp and the cheese melted. Set the quesadilla on a baking sheet, and place it in the oven to keep it warm as you cook the remaining quesadillas, one at a time. Once all the quesadillas are finished, plate them up and top with the cucumber-yogurt sauce and the remaining green onion and serve.
The cookingbites recipe challenge: lamb or goat
Recipe based on one from Food & Wine
