Equipment
Ingredients
Filling
- 100 g smoked bacon, finely diced
- 130 g canned chopped clams, thoroughly drained and patted dry
- 200 g oaxaca cheese, shredded
- 2 scallions, thinly sliced
- 1 jalapeno, seeded and minced
Assembly
- 4 flour tortillas
- 15 g unsalted butter, melted
Nutrition (per serving)
Method
Drain the canned chopped clams through a fine mesh strainer. Press down gently to extract excess liquid, then pat the clams aggressively with paper towels until almost completely dry.
Place the diced bacon in a cold cast iron skillet, then turn the heat to medium. Cook until the bacon is crispy and the fat has rendered, about 5 to 7 minutes.
Using a slotted spoon, remove the bacon to a paper towel-lined plate. Carefully wipe the excess bacon grease from the skillet, leaving just a thin film for flavor.
In a medium bowl, combine the shredded cheese, dried clams, crispy bacon, sliced scallions, and minced jalapeno. Toss well to distribute the ingredients evenly throughout the cheese.
Lay the flour tortillas flat on a clean surface. Distribute the clam and cheese mixture evenly over one half of each tortilla, then fold the empty half over the filling to create half-moon shapes.
Heat the skillet over medium heat, approximately 175 degrees C or 350 degrees F. Lightly brush the skillet with melted butter. Place two folded tortillas in the pan and sear until the bottom is golden brown and blistered.
Carefully flip the quesadillas with a spatula. Continue to sear until the second side is crisp and the cheese interior is completely melted and gooey.
Transfer the cooked quesadillas to a cutting board and let them rest for 1 to 2 minutes so the cheese sets slightly. Cut each half-moon into three wedges and serve immediately.
Chef's Notes
- Pre-mixing the filling ingredients ensures the shredded cheese acts as a structural glue, capturing the loose pieces of clam and bacon so they do not tumble out when flipping or eating.
- Wiping out the skillet after cooking the bacon prevents the quesadillas from becoming excessively greasy. A very light brushing of fresh butter or oil yields the best, flakiest crust.
- If you prefer to use fresh clams, steam little neck or cherrystone clams until they just open, chop the meat, and ensure it is fully cooled and patted dry before adding to the cheese mixture.
Storage
Refrigerator: 3 days — Store in an airtight container lined with paper towels to absorb excess moisture.
Reheating: Reheat in a dry cast iron skillet over medium-low heat for 3 to 4 minutes per side until the exterior is re-crisped and the cheese is melted. Avoid the microwave, which will ruin the texture.
