INGREDIENTS:¼ cup vegetable oil
1 pound veal stew meat
½ cup red onions, fineely sliced
1 Tbsp. garlic, finely chopped
½ tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. ground coriander seed
1 chipotle pepper in adobo, chopped
2 cups chicken stock
¼ cup cilantro leaves, chopped
to taste, salt and black pepper
1 Tbsp. tomato paste

Garnishes:
1 avocado, ripe, peeled and sliced thinly
2 bunches scallions, coated with oil and grilled until tender, chopped
2 tomatoes, ripe, sliced paper thin
1 cup Jalapeño jack cheese, divided
1 package 12-inch flour tortillas
1 cup homemade mild salsa DIRECTIONS:Sear meat in oil, then add onions and sauté until translucent. Add spices, garlic and chipotle. Cook for 2 minutes, stirring often. Add stock; cover meat and simmer very slowly for 45 minutes or until the meat is very tender and stock is reduced to syrup. Add cilantro and tomato paste.

To assemble, cut tortillas using a 5 inch circle cutter. Place a tortilla in the bottom of a 5 inch ring mold, and cover with a thin layer of cheese. Follow with a layer of scallions, then a layer of veal mixture. Top with a layer of tomato, then finish with cheese. Place a tortilla round on top and press evenly. Repeat process until all meat is used up. Chill quesadillas overnight. Sauté in a little vegetable oil until lightly browned on both sides. Place on a sheet pan in a preheated 350°F oven for 10 minutes. Cut into small wedges and top each with a little salsa, and serve. SERVINGS: From:Executive chefs Mich'l Otsuka and Diane Forley PHOTO CREDIT:Photo Credit: THE VEAL COMMITTEE