Thanksgiving 2015

My favorite holiday! I love to host Thanksgiving. It's an excuse to cook all day. Other people even pitch in to watch the children and wash dishes. How fantastic!

Here's a lineup of the recipes I'll be making this year.

Alton Brown's Roast Turkey, simply the best. Not sure I'll ever make a turkey any other way.

Alton Brown's Green Bean Casserole which has no canned soup. All from scratch!

Sweet Dinner Rolls, a recipe that started from something in some cookbook I've forgotten. It's changed over time. I've tweaked it over the years and finally settled on this version. We love these, but only make them for special occasions. This is no healthy bread!

Pumpkin Cheesecake because pumpkin pie tastes boring after you've had this.

Apple Pie with a streusel topping.

Some things don't really have a recipe (mashed potatoes) and other things are being made by other family members. I try to delegate a few dishes.

Happy Thanksgiving! Don't forget to be thankful. :)

Roasted Sweet Potatoes

Time: about 30 minutes
Servings: 2-3

Ingredients
2 sweet potatoes
2-4 Tbsp butter, olive oil, or walnut oil
Salt and pepper to taste
1 tsp dried rosemary or thyme
1/4 tsp garlic powder or 2 cloves, minced
Pinch cinnamon

Preheat the oven to 375 F.

Peel the sweet potatoes and cut them into cubes or fingers. Place them on an ungreased baking sheet. Place slices of butter (or pour the oil) over the potato cubes. Sprinkle on the seasonings. Stir the potatoes and seasonings together. I use my hands, but a spatula would work too. Place the baking sheet in the oven and bake for about 15 minutes. Turn the potatoes with a spatula. Bake another 5-10 minutes, until tender.

Basic Granola

Time: About 45 minutes, mostly unattended
Servings: 10

4 c rolled oats
1 c unsweetened coconut flakes
1 c chopped nuts
4 Tbsp coconut oil or butter, softened
2 Tbsp honey, maple syrup, molasses, or sorghum syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 tsp vanilla extract
1/4 c chia seeds
1/4 c ground flax seeds
Add in options such as chocolate chips, dried fruit, or fresh fruit

Preheat the oven to 350F.

In a large bowl, combine the oats, coconut flakes, coconut oil, honey, cinnamon, nutmeg, salt, and extract. Stir until well-combined.

Spread the mixture onto an ungreased baking sheet. Bake for about 15 minutes. Stir, and then bake another 10 minutes. Stir and check that the ingredients seem somewhat evenly toasted. If there are still patches of untoasted ingredients, return to the oven for another 5-10 minutes. Allow to cool completely. Pour into an airtight container. Add the chia seeds and ground flax. Shake to combine.

Add in options can be added at this point. Or leave the granola plain and choose add ins at each serving. Serve over yogurt or add milk for cereal.

Cherry Syrup

Time: 10 minutes

Servings: about 2 cups

Ingredients

1 lb fresh sweet cherries

1/2 c water

1 Tbsp sugar or 2-3 drops liquid stevia extract

1 Tbsp whole grain flour

Remove the stems and pits from the cherries. I remove pits by slicing all the way around the cherry, separating the two halves, and then taking out the pit with fingers or a strawberry hulling tool.

Whisk the water, sugar, and flour together in a saucepan. Add the cherries. Cook over medium high heat, stirring often, until the liquid thickens into a syrupy consistency. Remove from heat and serve warm over pancakes, French toast, or waffles. Also delicious in yogurt or ice cream.

Refrigerate leftovers.

Banana Blueberry "Cereal"

Sometimes I want something drowning in milk. Like cereal. Only without the cereal.

Time: 5 minutes
Servings: 1

1 banana
1/4 c blueberries (or cherries or raspberries or whatever)
1 Tbsp chia seeds
1 Tbsp ground flax seeds
1 Tbsp toasted walnuts
2 Tbsp plain yogurt
Your favorite variety of milk

Chop the banana into the bowl. Add the blueberries, chia seeds, flax seeds, and walnuts. Top with the yogurt and pour in enough milk to make everything swim. Stir. Enjoy.

Hot Chocolate

Time: 5 minutes

This makes 8 ounces as written. Multiply for additional servings.

Ingredients

8 oz milk (dairy or nut milk)
1 Tbsp unsweetened cocoa powder
1 Tbsp sugar or equivalent in another sweetener
dash vanilla extract

Heat the milk in a saucepan. Whisk in the cocoa powder, sugar, and vanilla. Heat through and serve.

For a large quantity
24 oz milk
3 Tbsp cocoa powder
3 Tbsp sugar
1 1/2 tsp vanilla extract

Strawberry Cheesecake Popsicles

Here is how I adapted this Cooking Light recipe.

Time: 10 minutes to prepare; 4 hours to freeze
Servings: 6

Ingredients

5 oz evaporated milk

1/4 c Sucanat (unrefined cane sugar) or coconut sugar

3 oz cream cheese

1/4 c plain yogurt

1 tsp vanilla extract

2 Tbsp honey

1 tsp lemon juice

10 oz strawberries, tops removed

Combine milk and sugar in a small saucepan over medium heat. When the milk is warm, stir until sugar dissolves. Do not let the milk boil. Remove from heat and allow to cool to room temperature.

In a medium bowl, blend the cream cheese, yogurt, and vanilla until smooth. Slowly pour the milk mixture into the cream cheese mixture, stirring to combine.

In a blender or food processor, puree the honey, lemon juice, and strawberries.

Pour half of the cream cheese mixture into 6 popsicle molds or into ice cube trays. Top with the strawberry mixture. Top with remaining cream cheese mixture. Drag a knife through each to swirl the cream cheese and strawberries a little. 

Freeze for at least 4 hours, until solid. 

Your Favorite Pasta Sauce

Time: 10‐15 minutes

Servings: Plenty for about a pound of pasta

Ingredients

2 Tbsp butter or olive oil

1 onion, cut into quarters

1 bell pepper, chopped (optional)

4 oz mushrooms, chopped (optional)

1⁄2 eggplant, peeled and chopped (optional)

3 cloves garlic, peeled and halved

1 (28‐oz) can diced tomatoes

1 tsp dried basil

1 tsp dried oregano

1⁄2 tsp dried thyme

Salt and pepper to taste

Heat the butter in a large skillet or stockpot over medium heat. Add the onion and any additional vegetables you’ll be using. Cook, stirring occasionally, until the onion is starting to soften, 3‐5 minutes. Add the garlic. Cook until fragrant, about a minute. Add the tomatoes and seasonings with a 3‐finger pinch of salt (about a half teaspoon). Bring to a boil, reduce heat, and simmer until tomatoes begin breaking up. Use a potato masher to smash the tomatoes a bit for a chunky sauce. For a smooth sauce, use an immersion blender. Taste. Add additional seasonings as needed. 

If the sauce is too acidic, add a small pinch of baking soda. This neutralizes the acid in the tomatoes for a sweeter sauce without needing sugar. 

If the sauce tastes flat, add an additional 1⁄2 tsp each of basil, oregano, and thyme. If the sauce still tastes flat with the additional herbs, add more salt, about a half teaspoon (or 3‐finger pinch) at a time. If you still aren't quite pleased, add 1⁄4 tsp each of garlic powder and onion powder.

PDF version

Squash Crisp

Kind of like sweet potato casserole without all the sugar, but still tasty.

Servings: 6
Time: 45 minutes to roast the squash, 40 minutes to assemble and bake the crisp

Ingredients

1 acorn squash

1/2 c milk (almond, dairy, whatever you like)

2 Tbsp butter, softened

1 egg

Dash salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

6-8 drops liquid stevia
1/4 c unrefined sugar or maple syrup

2 tsp vanilla extract

Topping

1 c rolled oats

1/4 c oat flour or whole wheat pastry flour

1/2 tsp ground cinnamon

Dash ground nutmeg

1/4 c butter, softened

1/2 c chopped walnuts or pecans

To make the squash easier to cut, microwave for 2-3 minutes. Cut in half and scoop out the seeds. Place in a 9x13 baking dish, cut sides down. Bake at 375 degrees F for 30-45 minutes, until easily pierced with a fork. Remove from the oven, turn cut sides up. Allow to cool enough to handle.

Meanwhile, combine the topping ingredients (all except the walnuts or pecans) in a small bowl. Use a fork or pastry cutter to mix until the butter is evenly distributed. Fold in the nuts.

When the squash can be handled, peel away the skin and discard. Mash the flesh in the baking dish. Add milk, butter, egg, spices, sweetener, and vanilla. Mix with a fork or pastry cutter until the mixture is relatively smooth. Sprinkle the oat topping over the squash mixture. Bake at 375 degrees F for 20-30 minutes, until nuts are toasted and the crisp topping is golden brown. 

Serve on its own as a side, or with yogurt or whipped cream for dessert.

Basic Oatmeal

Servings: 1

Time: Overnight soak (optional but recommended); 5-15 minutes

Ingredients

1/4 c rolled or steel cut oats

1/2 tsp apple cider vinegar or lemon juice

1 c water (for soak)

1 Tbsp ground flax seeds

1 tsp chia seeds

Add-in Ideas

• Blueberries, toasted almonds, cinnamon
• Banana, toasted pecans, unsweetened coconut flakes
• Apple or pumpkin butter, milk
• Unsweetened applesauce, toasted walnuts, cinnamon, nutmeg 
• Bananas, dark chocolate pieces
• Blueberries, strawberries, yogurt
• Peaches, unsweetened coconut flakes, toasted pecans, cinnamon

The night before, put the oats, vinegar, and water in a bowl. Let soak overnight. In the morning, pour off the water and rinse the oats. Return them to the bowl (for microwave cooking) or the pot (for stovetop cooking) and add 1/2 c water. Cook in the microwave or on the stovetop until most of the water is evaporated and the oats are softened to your preferred texture. Rolled oats will take 2-5 minutes. Steel cut oats more like 10-15 minutes. 

When done, stir in the flax and chia seeds with any add-ins.

Sandwich Bread

Whole wheat flour is completely different from refined (white, all purpose, or bread) flour. If you take a white bread recipe and substitute whole wheat, you probably won't be thrilled with the results. This bread turns out just as tender as a refined flour loaf. You can use a sourdough starter or not.

The basic method begins with two separate bowls: One for the soaker, and one for the sourdough starter (or biga, if you are not using a culture). Leave those two bowls on the counter so the flour can absorb the liquid. Whole grains take a lot longer to absorb liquid than refined ones.

After the soaking period, the two bowls will be mixed into one with some additional ingredients for the final dough. The final dough in kneaded, allowed to rise, shaped, allowed to rise again, and then baked.

This recipe is adapted from Peter Reinhart's Whole Grain Breads.

Soaker

8 oz (1 3/4 c) whole wheat flour
4 grams (1/2 tsp) salt
7 oz (3/4 c plus 2 Tbsp) milk, buttermilk, or yogurt (water is fine too, the finished bread will just be a little less tender)

Mix together until all of the flour is hydrated and the dough can form a ball. Cover with plastic wrap and leave at room temperature 12-24 hours.

Sourdough Starter

2.5 oz (5 Tbsp) mother sourdough starter
7 oz (1 1/2 c) whole wheat flour
5 oz (1/2 c plus 2 Tbsp) water at room temperature

Mix together until all of the flour is hydrated and the dough can form a ball. Cover with plastic wrap and leave at room temperature 4-12 hours, until the dough is bubbly and rising. If needed, refrigerate while the soaker finishes soaking.

Biga (if making bread without sourdough starter)

8 oz (1 3/4 c) whole wheat flour
1/4 tsp instant yeast
6 oz (3/4 c) water

Mix together until all of the flour is hydrated and the dough can form a ball. Cover tightly and refrigerate for at least 8 hours and up to 3 days. Remove from the fridge a couple of hours before mixing the final dough to take off the chill.

Final Dough

Soaker
Sourdough starter (or biga)
2 oz (7 Tbsp) whole wheat flour
5 grams (5/8 tsp) salt
7 grams (2 1/4 tsp) instant yeast
1 oz (2 Tbsp) honey or molasses, or a mixture of both
1 Tbsp (0.5 oz) unsalted butter, melted

Combine all of the final dough ingredients in a large mixing bowl. Knead until all of the ingredients are evenly incorporated. If the dough is very wet, add more flour one tablespoon at a time. The dough should be tacky, but not chewing gum sticky. If the dough is very dry, add water one tablespoon at a time. Knead thoroughly after each addition.

Let the dough rest for about 5 minutes. Wash bowls while you wait. Knead the dough a few more times, until it can pass the windowpane test. Form the dough into a ball and place in a large bowl. Cover and let rise for about an hour, until dough doubles in size.

Grease a loaf pan. Transfer the dough onto a lightly floured surface. Shape it into a loaf and place it in the greased pan. Cover and let rise for 30-60 minutes, until it fills the pan. When you gently poke the dough, it should leave an imprint.

Preheat the oven to 350 degrees F. Bake 35-40 minutes, until the bread is nicely browned and sounds hollow when you thump it. The internal temperature should read 195 degrees F in the center of the loaf. Allow to cool for about 5 minutes. Slide a knife around the edges of the pan and invert, sliding the loaf out of the pan. Cool completely on a wire rack.

PDF version

Stovetop Mac & Cheese

Time: 15 minutes
Servings: 4 as a side dish

1⁄2 lb small shaped pasta like shells or macaroni
2 Tbsp butter
2 Tbsp sour cream
1⁄2 c sharp cheddar cheese, shredded
1⁄2 c Monterey Jack cheese, shredded
1/4 c milk, more or less as needed
Salt and pepper to taste

Cook pasta according to package directions. 

In a small saucepan over medium-low heat, melt the butter. Whisk in the sour cream until smooth. Shred the cheeses into the pot. Add the milk. Stir occasionally until melted. Taste and add salt and pepper to taste. A dash of garlic powder and onion powder can be used in addition to salt. 

When the pasta is al dente, drain, reserving 1⁄2 c of the pasta water. Stir the pasta into the cheese sauce. If the sauce is too thick, add some pasta water until you reach your preferred consistency.

PDF version

Sauteed Bacon & Cabbage

Time: 20 minutes

Servings: 6-8

6 slices bacon

2-3 shallots or 1 small onion, diced

1 head cabbage, any variety

Salt & pepper to taste

In a large skillet over medium heat, cook the bacon. Remove the bacon from the pan when it reaches desired crispness. Leave about 4 tablespoons of bacon fat in the pan. Reserve any extra for another use.

Saute the shallot in the bacon fat until it begins to turn translucent.

Cut the cabbage away from its core. Discard the core. Thinly slice the whole head. Add it to the pan with the shallot. Cook until crisp-tender, about 8 minutes. Crumble the bacon into the pan. Season with salt and pepper. Stir until evenly distributed.

Basic Tacos

Time: 25 minutes; for dried beans, allow for 6-8 hours soak plus 30-60 minutes simmering

Servings: 6

2 Tbsp coconut oil

1 onion, chopped

1 lb boneless skinless chicken (breast or thighs) or ground beef

Salt and pepper to taste

2 cloves garlic, minced

2 tsp ground cumin

1 tsp paprika

Dash chili powder

¼ tsp cayenne pepper (optional for heat; omit for mild version)

¾ c dried black beans, soaked and cooked (or 1 can, drained and rinsed)

Sour cream for garnish

Fresh cilantro, chopped, for garnish

Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.

Thinly slice chicken if using. Add the chicken or beef to the onion. Cook until no longer pink. Add a three-finger pinch of salt and a few shakes of ground black pepper. Add the garlic, cumin, paprika, chili powder, and cayenne pepper (if using). Stir to combine and cook until spices are fragrant, about a minute. Stir in the black beans. If the mixture is dry, add water 2 tablespoons at a time until desired sauciness is reached.

Serve over salad greens or in tortillas (see Extras) garnished with sour cream, cilantro, guacamole, and/or salsa (see Sauces, Dips, and Dressings).

Chicken Nuggets

Time & Servings

• 20-30 minutes
• Serves 4-6

Ingredients

Set up 3 dipping stations

Station 1
1/2 c all-purpose flour

Station 2
1 egg
1/4 c water

Station 3
1 c all-purpose flour or Panko or whole wheat pastry flour

2 tsp salt
1 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
½ tsp garlic powder
½ tsp onion powder


1-2 boneless skinless chicken breasts
¼ c coconut oil, plus more as needed

Cut chicken into bite-sized pieces and dredge in each of the stations in order, starting with Station 1.

Heat coconut oil in a cast iron skillet over medium-high heat. Add chicken pieces until the bottom of the pan is covered. Don’t add more than one layer of chicken at a time.

Cook, turning the chicken occasionally, until juices run clear. Remove from the pan and serve hot with dipping sauce.

Variations
Chili-fried chicken: Add 1 Tbsp chili powder to seasoned flour.
Curry-fried chicken: Add 2-3 tsp curry powder and ¼ tsp ginger to seasoned flour.
Cheesy-fried chicken: Reduce flour to ½ c and add ½ c finely grated Parmesan cheese and 1 Tbsp oregano or marjoram.
Crisp-fried chicken: Replace the egg mixture at Station 2 with buttermilk or cream.

Curried Chili

Apparently in India this dish is called rajmah. This is my version of this Red Kidney Bean Curry.

Time & Servings

• About 35 minutes
• 6-8 servings (depending on how much naan you eat with it)

1/4 c olive oil

1 medium onion, chopped

1 bell pepper, seeds removed, chopped (use a chili pepper if you like heat)

3 cloves garlic, minced

1/2 tsp ground ginger

1 1/2 tsp ground cumin

1 tsp ground coriander

1 1/2 tsp garam masala (Indian spice blend readily available at grocery stores)

1/2 tsp ground turmeric 

1/4 tsp cayenne (optional to add heat)

1 (28-oz) can diced tomatoes with juices

1 1/2 c dried kidney beans, soaked and cooked (or 2 cans, drained and rinsed)

Salt and pepper

Chopped fresh cilantro for garnish
Plain yogurt or sour cream for garnish

Heat the oil in a Dutch oven or stock pot over medium heat. When it's hot, add the onion. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the bell pepper and cook until peppers are slightly softened, about 3 minutes. Add the garlic and all of the spices. Sprinkle with two 3-finger pinches of salt and some ground black pepper. Stir and cook until fragrant, about 1 minute. Stir in the tomatoes and kidney beans. Toss in another 3-finger pinch of salt. Bring to a boil, reduce heat, and simmer (uncovered) until the tomatoes are soft and saucy, about 10 minutes. Add water, 2 tablespoons at a time, if the pot gets dry. This should be thick and stew-like, not soupy. But also not dry.

Taste and add another 3-finger pinch of salt (or two) if necessary. Garnish with fresh cilantro and a spoonful of plain yogurt or sour cream. Serve over brown rice or with naan bread.

Pita Bread (non-sourdough)

Soaker

8 oz (1 3/4 c) flour

4 g (1/2 tsp) salt

6 oz (3/4 c) water

Stir together until a shaggy dough forms. Knead until all the flour is hydrated. Cover loosely and leave at room temperature for at least 8 hours and up to 24.

Non-Sourdough Starter

1/4 tsp (1 g) instant yeast

8 oz (1 3/4 c) whole wheat flour

6 oz (3/4 c) water

Stir together until a shaggy dough forms. Knead until all the flour is hydrated and dough becomes smooth. Cover loosely and refrigerate for at least 8 hours and up to 3 days. 

After the period of time for prefermentation, mix together the final dough. 

Final Dough

Soaker

Non-Sourdough starter

4 oz (3/4 c + 2 Tbsp) whole wheat flour (can use high extraction or all-purpose flour here if you are afraid of 100% whole wheat)

5 g (5/8 tsp) salt

2 tsp instant yeast

.5 oz (1 Tbsp) olive oil

Knead together all of the final dough ingredients. Dough will be sticky at first. Wet your hands and your work surface to help keep the dough from sticking to your hands and counter as you knead. When the dough begins to turn from sticky to elastic, let it rest for 3-5 minutes. Knead a few more times. It should be strong enough to pass the windowpane test. 

Cover and let rise for about an hour, until it doubles in size.

Gently gather the dough out of the bowl, being careful not to tear it. Cut it (don't tear it) into 8-10 even pieces. Roll each piece into a tight ball. Place the balls on a baking sheet, cover, and let rise for about an hour, until the pieces of dough grow to 1 1/2 times their original size.

Heat a grill (or oven) to about 500 degrees F. Roll out each ball of dough until it is flat and 4-5" in diameter. Dust with flour as needed to prevent sticking. Starting with the first disc again (so they all rest for similar amounts of time), roll out to 1/4" thick. Dust with flour as needed to prevent sticking. To make a good pocket form, don't roll out thinner than 1/4". 

Begin baking with the first disc, again to give them all similar rest time. To help a pocket form, let the first disc rest for at least 5 minutes before cooking. Grill (or bake) the pitas. They should start to puff up in about 1 minute. Once the dough puffs, let cook for another 20 seconds, and then remove from the grill (or oven). As the pitas cool, they will flatten again. Let cool for at least 10 minutes before serving. 

Maple Oatmeal Bars with Dates

This is my version of this recipe.

1/4 c maple syrup
1/2 c coarsely chopped walnuts or pecans
1 c pitted dates, chopped
2 eggs
4 Tbsp unsalted butter, softened
1/2 c applesauce (unsweetened)
1/2 c plain yogurt
1 1/2 tsp vanilla extract
1 1/2 c oat flour
3 c rolled oats
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
Dash cardamom (it's tasty, and quite strong)

Preheat the oven to 350F.

Grease a 9x13-inch pan with butter.

In a large bowl, mix all ingredients together until well-combined. Bake 25 minutes or until turning golden brown at the edges. Cool at least 15 minutes before cutting into squares.

Creamy White Bean Salad

Time & Servings

• About 15 minutes
• 4 servings

Ingredients

4 c white beans (1 1/2 c dried, soaked, and cooked; or 2 cans, drained and rinsed)

3 medium cucumbers, peeled and chopped

1 small red onion, diced

3/4 c plain yogurt

3 Tbsp olive oil

1 lemon, juiced

Fresh dill to taste

Salt and pepper to taste

Toss all of the ingredients in a large bowl. Serve with crusty sourdough bread or over a bed of salad greens.

Butternut Squash & Kale Quesadillas

You can use any winter squash (butternut is my favorite, but acorn or spaghetti squash will work here too) and any sturdy green (kale, spinach, collards, chard, beet greens).

This recipe is my version of this one from Pioneer Woman. 

Time: 40 minutes
Servings: 4-6

1 small winter squash, cut in half, seeds removed
2-3 Tbsp butter
1/2 tsp chili powder
1/2 tsp ground coriander
1 tsp ground cumin
1/4 tsp paprika
2 cloves garlic, minced
Salt & pepper to taste
3/4 c dried white or black beans, soaked and cooked (or 1 can, drained and rinsed)
1 bunch greens, stems removed, leaves chopped
8 tortillas (I use Tortilla Land from the store if I don't have time to make them; otherwise, make them from sourdough discard or without a sourdough starter)
Monterey Jack cheese
Fresh cilantro, chopped
Lettuce, chopped
Sour cream, salsa, guacamole, chopped avocados, and/or chopped tomatoes for garnish

Heat the oven to 400F. Place the squash cut-sides-down on a baking sheet and roast for about 15 minutes, until it is soft enough to peel easily. Alternately, microwave for 3-5 minutes.

To use kale, beet greens, collard greens, or chard in the quesadillas, blanch the leaves in salted boiling water for 3-4 minutes to remove any bitterness from the leaves. Drain and set aside. Spinach does not need to be blanched. Lacinato kale (also called black kale) does not need to be blanched.

Remove the squash from the oven, peel it, and cut into bite-sized cubes. Turn the oven to the broiler setting with the rack 4 inches from the heat. Line a rimmed baking sheet with foil.

Heat a large skillet over medium-high heat. Melt the butter. Add the spices and toast them slightly, just until fragrant. Add the squash cubes, beans, and greens. Cook until the squash and greens are tender. Add additional butter if the pan gets too dry.

Taste the filling and add additional seasoning if necessary.

Place tortillas on the baking sheet, as many as will fit. Grate cheese over each and add a sprinkle of cilantro. Add about a half cup of the squash filling and a tablespoon of salsa. Place under the broiler for 2-4 minutes, until cheese is starting to melt. 

Meanwhile, smear some sour cream on the tortilla tops. Remove the pan from the oven and place the tops, sour cream side down, on top of each quesadilla. Put them under the broiler for another 2 minutes, until the top tortilla is lightly browned. Remove the pan, flip the quesadillas, and broil another 2-4 minutes, until the tortilla is lightly browned and the cheese is melted. 

Allow to cool for a couple of minutes and use a pizza wheel to cut the quesadillas into halves or quarters. Garnish with additional cilantro, sour cream, etc.