Eat for Eight Bucks: Roasted Tomato Quesadillas with Cilantro Cream

Name: Eat for Eight Bucks: Roasted Tomato Quesadillas with Cilantro Cream
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 dash cayenne pepper; 1 pint cherry tomatoes; 118 milliliters cilantro leaves; 3 10-inchs 10-inch flour tortillas; 2 servings Kosher salt; 2 Tbsps olive oil; 59 milliliters sour cream; 237 milliliters fresh spinach; 1 teaspoon sugar; 128 grams white cheddar, grated

Eat for Eight Bucks: Roasted Tomato Quesadillas with Cilantro Cream might be just the Mexican recipe you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 807 calories, 28g of protein, and 48g of fat. Head to the store and pick up spinach, cream, flour tortillas, and a few other things to make it today. From preparation to the plate, this recipe takes about 10 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Adjust oven rack to middle position and preheat the oven to 350°F. In small bowl, combine sour cream, cilantro, and cayenne. Season to taste with salt.

Ingredients you will need

Sour Cream

Cilantro

Ground Cayenne Pepper

Salt

Equipment you will use

Bowl

Oven

In large cast iron skillet or baking dish, toss tomatoes together with 1 teaspoon salt, sugar, and olive oil.

Ingredients you will need

Olive Oil

Tomato

Sugar

Salt

Equipment you will use

Baking Pan

Bake in oven until tomatoes have released a lot of liquid and their skins have begun to burst, 15 to 20 minutes.Turn heat up to 450°F and cook until skins are blistered, about 10 minutes.

Ingredients you will need

Tomato

Equipment you will use

Oven

Remove from oven.

Equipment you will use

Oven

Divide the shredded cheese between three tortillas, arranging it on one-half of each. Top each with 1/3 of the spinach and about 10 tomatoes (you may have a few leftover).

Ingredients you will need

Shredded Cheese

Tortilla

Tomato

Spinach

Heat 12-inch cast iron skillet or grill pan over medium heat for 4-5 minutes. Fold tortillas in half and place 2 in skillet with cheese layer on the bottom. Cook until both sides are toasted and cheese is melted, flipping once halfway through cooking, 3 to 4 minutes.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Grill Pan

Frying Pan

Cut each quesadilla into quarters and arrange 6 on each plate. Top with cilantro cream and serve.

Ingredients you will need

Cilantro

Cream

Equipment

Ingredients

Servings:

1dash

cayenne pepper 1pint

cherry tomatoes 118milliliters

cilantro leaves 310-inchs

10-inch flour tortillas 2servings

Kosher salt 2Tbsps

olive oil 59milliliters

sour cream 237milliliters

fresh spinach 1teaspoon

sugar 128grams

white cheddar, grated

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.