Cinco de mayo quick bites

Happy Cinco de Mayo, everyone! I'm pretty sure this is just another American excuse to turn any day into a party ... and I have no problem with that! Bring it on! In fact, tonight we’re going from one son’s baseball game to the other’s, so I sent out a call to the baseball team — how about we all bring appetizers to the game (and forget about the dinner rush before or after the game). Like I said, any excuse for a party.

But Cinco de Mayo got me thinking about the beauty of Mexican food. First, it’s quick. For the most part, you roll some unsuspecting ingredients into a tortilla, and you’re done. Second, it’s kid-friendly. Think tacos: Kids get to make their own and customize by adding what they like most, so it’s less work for you in the kitchen, and they’re happy. Win-win. The same is true for most varieties of Mexican foods: Enchiladas, burritos, quesadillas, nachos (no, we’re not above having a big plate of chili or chicken nachos for dinner). Third, it’s adaptable. Any taco recipe you like, you can turn into burritos, and burrito recipe you like, you can turn into enchiladas, etc. Also, don't like chicken? Substitute pork or beef or beans. Very adaptable, use what you have on hand. Fourth, it’s quick. (You know that that is so important, I can’t state it strongly enough.)

Quesadillas are a quick grilled cheese sandwich with other fun fillings tucked in. They’re a great use for leftovers, too. When making the chicken quesadillas below, make it quicker by using leftover chicken if you have it (a roasted chicken from the supermarket is also a great way to get a quick meal on the table). If you don’t have the leftover chicken, it’s still pretty quick to poach the chicken as directed. (Whenever I need quick cooked chicken, I use this method for poaching, it’s so quick and easy, it’s a real “building block” recipe.)

The other great thing about quesadillas is they may be made ahead. Think impromptu party: Guests knock on your door, you’re covered, you have appetizers or dinner in the freezer already. Just serve with some good-quality salsa, and, if you have it, sour cream.

A word about cooking the quesadillas, electric quesadilla grills are available. They press the tortillas and ingredients together and leave nice indentations so you can cut the quesadilla into 6 professional-looking pieces. I don’t have this gadget, so I use two cast-iron frying pans (any frying pan or skillet will do, the heavier the better). Heat them both over moderate heat, spray one with cooking spray and layer the first tortilla, ingredients, and second tortilla in the pan, place the second skillet on top and apply a little pressure, this will press and cook the quesadilla more evenly. If necessary, you can turn the quesadilla to finish cooking before cutting with a pizza cutter or sharp knife and serving.

Poached chicken

1½ lb chicken breast halves
1 t lime juice

Arrange chicken in a glass pie plate with thickest sides at edge of plate; sprinkle with lime juice. Cover with plastic wrap (make a vent hole) and cook in microwave on high power 6 to 8 minutes, turning breasts over after 4 minutes. Cool slightly, then shred meat.

Chicken quesadillas
serves 4

3½ c chicken, cooked
¾ t salt
½ t pepper
1 large onion, halved lengthwise, thinly sliced crosswise
2 T vegetable oil
2 large garlic cloves, thinly sliced
5 oz Monterey Jack or cheddar cheese, grated
8 large flour tortillas (fajita sized)
optional toppings: sour cream, salsa, cilantro, lime wedge, guacamole

Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper.

Cook onion with remaining ¼ teaspoon salt and ¼ teaspoon pepper in oil in a 10- to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion mixture along with cheese.

Heat a second similarly sized skillet. Layer one tortilla, 1 cup chicken mixture, and a second tortilla in the skillet, place the second skillet on top and apply a little pressure, this will press and cook the quesadilla more evenly. Cook, turning once, until cheese is melted and quesadilla is golden brown, about 4 minutes total. Assemble and cook remaining quesadillas in same manner. Transfer with a spatula to cutting board and cut in half. Quesadillas may be served or refrigerated or frozen for later use at this point.

To reheat quesadillas: Remove from freezer and defrost in refrigerator the day before you plan to eat them. Heat in 325° oven for about 15 minutes, until cheese is melted, but tortilla is not too crisp. Cool 5 minutes.

To serve: Slice with pizza wheel or large serrated knife.

Black bean quesadillas
serves 4

1 15-oz can black beans, drained and rinsed
3 green onions, finely chopped
½ red bell pepper, finely chopped
2 large garlic cloves, minced
1½ T jalapeño pepper, seeded, minced
3 t cumin
5 oz Monterey Jack or cheddar cheese, grated
8 large flour tortillas (fajita sized)
optional toppings: sour cream, salsa, cilantro, lime wedge, guacamole

In a large bowl, coarsely mash beans with a potato masher or the back of a spoon. Add green onions, peppers, garlic, jalapeños, and cumin. Add cheese.

Heat a second similarly sized skillet. Layer one tortilla, 1 cup bean mixture, and a second tortilla in the skillet, place the second skillet on top and apply a little pressure, this will press and cook the quesadilla more evenly. Cook, turning once, until cheese is melted and quesadilla is golden brown, about 4 minutes total. Assemble and cook remaining quesadillas in same manner. Transfer with a spatula to cutting board and cut in half. Quesadillas may be served or refrigerated or frozen for later use at this point.

To reheat quesadillas: Remove from freezer and defrost in refrigerator the day before you plan to eat them. Heat in 325° oven for about 15 minutes, until cheese is melted, but tortilla is not too crisp. Cool 5 minutes.

To serve: Slice with pizza wheel or large serrated knife.
Serve quesadillas with sour cream, salsa, chopped cilantro, lime wedges, and guacamole, if desired — and of course a large margarita, on the rocks with salt.