Cheddar Quesadilla with Chiles
Ingredients
- 8 ea 8” Flour tortillas
- 1½ C Adams Reserve Cheddar, shredded
- 4 oz Green chiles, diced
- 1 ea Small onion, sliced & grilled
- 2 T Cilantro, chopped
- 2 t Olive oil or butter
- 1 C Pico de Gallo
- ½ C Sour cream
- 1 ea Lime, sliced into wedges
- Pico de gallo:
- 5 Roma tomatoes, diced
- ¼ Yellow onion, diced
- ¼ C Cilantro minced
- ½ Jalapeño, minced & seeded
- 2 T Lime juice, freshly squeezed
- 2 ea Garlic cloves, minced
- Salt to taste
Instructions
- In a non-stick skillet over medium-high heat, drizzle in about half tsp. of the oil or butter. Place in one tortilla and spread it around over the oil or butter. Top with a fourth of the cheese, followed by chiles and onions. Cover with another tortilla.
- Once the bottom tortilla is brown, carefully flip it over and brown the other side. Continue with the other tortillas and keep them all warm. Serve them with the Pico de Gallo, sour cream and limes while still warm.
- Course : Appetizers
- Recipe Type : Football, Lunch, Mexican Recipes, Vegetarian/Vegetable
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