This recipe brings together two dignitaries of ethnic cuisine—duck confit from France and the quesadilla from Mexico. Add onions, jalapeño and Tillamook Shredded Mexican 4-Cheese Blend and, well, you better have your passport.
“If you can get your hands on some deliciously decadent duck confit (leg meat slowly cooked in duck fat), then the rest of this recipe is a breeze.” – Hosea Rosenberg of Blackbelly Catering
2 cup (8 oz) Tillamook Shredded Mexican Blend Cheese
1 cup (packed) cooked and shredded duck confit or roasted duck leg
1 jalapeno, stemmed, seeded and diced very small
¼ yellow onion (¼ cup), sliced thin and sautéed until soft
¼ cup (2 oz) cilantro, chopped
2 flour tortillas, 12 inch
½ cup (1 stick) Tillamook Unsalted Butter
¼ cup (2 oz) Tillamook Sour Cream
1 tablespoon Chipotle En Adobo, pureed (found in Latin American Aisle in stores)
If you don’t have duck confit or a roasted duck leg, arrange duck leg in a small casserole dish with a thin layer of extra virgin olive oil, salt and pepper. Cook for 1-2 hours at a 300°F, then pull meat from bone.
In a medium-sized bowl, combine cheese, duck confit, jalapeno, onion, and cilantro. Divide mixture evenly between the two tortillas. Fold each in half. Melt butter in large skillet over medium heat. Cook each quesadilla for about 3-4 minutes per side, or until browned. Remove. Let cool for 1 minute, then slice.
Combine sour cream and chipotle. Drizzle a small amount of this on each slice of quesadilla. Enjoy!