This idea came to us a while back when we made our first Swiss/Mexcian Fusion dish…a Fondue Smothered Mutton and Swiss Chard Burrito. It stayed on the “to make” list for longer than it should have, and finally, the other day, its number was called when we needed a quick meal. We based our flavours for this on a traditional Raclette since it’s the quintessential Swiss melting cheese. Since Raclette is usually served as a gooey mass of deliciousness alongside some boiled baby potatoes, pickled or grilled onions, and gherkins or cornichons, we thought it might be fun to work some of those into our quesadilla too! So we sliced some sweet gherkins, and add them to the party. I think next time, we will also include some grilled onions.
We served our Käsedilla with a spinach side salad. However, it would also pair very nicely with a steamed veggie medley…we’re thinking zucchini, carrots, and cauliflower…or a Roasted Asparagus!
Time: 15 Minutes
- Large Flour Tortilla
- Gherkins or Cornichons
- Pickled Pearl Onions
- Raclette Seasoning or make your own blend with:
- Black Pepper
- Onion Powder
- Garlic Powder
- Ground Coriander
- Ground Nutmeg
- Celery Salt
- Spray a little oil on a large pan, and begin heating it over low heat. Resist the temptation to use a higher heat setting, as the low will allow your raclette to melt and realize its full potential in this dish.
- Place your tortilla on a plate.
- Slice your Raclette thinly, and arrange on half of your tortilla.
- Slice your gherkins lengthwise, and place them with your cheese.
- Sprinkle your seasoning over your cheese and gherkins.
- Fold your tortilla over, and place on your pan. Cook for about 4-5 minutes until golden brown, and then flip and cook again on the other side.
- Plate, devour, and enjoy!
This sounds good, but the headline really tickled my funnybone 🙂 . Especially because Käsadillas sounds like it was pronounced by a Tschömän person *g*