This is more of a technique post than a single recipe, since you can pretty much put whatever you want in a quesadilla. We’ve used this cooking method with a plain cheese filling, cheese and jalapeños, leftover chicken enchilada filling, and even carnitas and cheese. It’s based on America’s Test Kitchen’s quesadilla recipe with a few modifications.
Neither of us had ever had anything like enchiladas before we first attempted this recipe, so this was a true culinary adventure! We skimmed the ingredient list and didn’t see anything to turn us off — chicken, cheese, yummy tomato chili sauce, all rolled up in a warm corn tortilla. The cooking method is clear and easy to follow, and the results did not disappoint. Since then, we’ve made it many more times, including a double batch for our Cinco de Mayo party this year. My husband likes to tell people that the best part of this recipe is the sauce and filling left in the dish after serving the enchiladas; be sure to have some tortilla chips on the side to scoop it up.
A few years ago, we went on a Sopranos-watching spree. On several occasions, someone would bring out a dish of baked ziti. Neither of us had really ever tried a baked pasta dish before, and so we were intrigued. The Ronzoni brand ziti I found in our grocery store had a simple recipe on the back of the box. Over the years I’ve continued to alter it, and here is the recipe in its current form.