In celebration of their 15th anniversary in Temescal, Oakland restaurateurs Dona Savitsky and Thomas Schnetz would like to share this favorite recipe from Doña Tomás with Edible East Bay readers.
Quesadillas with Rajas, Corn, and Salsa Roja
4 Roma tomatoes
2 New Mexican chilies
4 arbol chilies
8 cloves peeled garlic
1/2 bunch cilantro
1 large poblano chili, toasted, peeled, stemmed, seeded, and sliced into 1/2 inch strips
1 large ear white corn, with kernels cut off cob
1/2 white onion, peeled and sliced into 1/2 inch strips
2 tablespoons unsalted butter
1 tablespoon canola oil
12 corn tortillas
To prepare salsa, place tomatoes, garlic, and chilies in pot and cover with water. Bring to a simmer and cook until tomatoes are almost bursting. Remove and strain. Purée. Add cilantro and salt to taste and purée until cilantro is chopped up.
To prepare the filling, place a large sauté pan over high heat and add the oil. Add the onion and sauté for 4 to 5 minutes, until softened. Add butter and corn and decrease heat to medium. Season with some salt and stir for 1 to 2 minutes, until corn is heated through. Add poblano chili and sauté for 2 to 3 minutes. Adjust seasoning with salt as necessary.
Heat and lightly grease a griddle. Working in batches as necessary, place the tortillas on the griddle to warm. Place a small scoop of the filling on one half of each tortilla, top with cheese mixture, and fold in half with a spatula. Brown the quesadillas for about 3 minutes on each side, until the cheese is melted and the outside is crisp.
To serve, arrange the quesadillas on plates or platter, and drizzle with the salsa roja.