Smoked Cheddar Quesadillas with Yellow Tomato Salsa and Cilantro Lime Sour Cream

Name: Smoked Cheddar Quesadillas with Yellow Tomato Salsa and Cilantro Lime Sour Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters cilantro leaves, 2 handfuls; 4 servings Coarse salt; 4 servings Coarse salt and black pepper; 237 milliliters frozen corn kernels; 4 12-inchs (12-inch) flour tortillas; 1 Tbsp chopped fresh cilantro leaves, a palm full; 2 Tbsps chopped fresh mint leaves, a handful; 1 jalapeno pepper, seeded and chopped; 1 lime, juiced and zested; 1 Tbsp extra-virgin olive oil, 1 turn of the pan; 227 grams jalapeno pepper Jack cheese; 0 mediums red onion, finely chopped; 473 milliliters sour cream or reduced fat sour cream; 227 grams smoked white cheddar cheese (preferred brand Cabot Vermont Smoked Cheddar); 3 yellow tomatoes, seeded and chopped

Smoked Cheddar Quesadillas with Yellow Tomato Salsan and Cilantro Lime Sour Cream requires approximately 30 minutes from start to finish. This vegetarian recipe serves 4. One serving contains 991 calories, 42g of protein, and 51g of fat. A mixture of cilantro leaves, juice of lime, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a budget friendly recipe for fans of Mexican food. It works well as a hor d'oeuvre.

Instructions

Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside.

Ingredients you will need

Cilantro

Jalapeno Pepper

Tomato

Onion

Salsa

Mint

Salt

Equipment you will use

Bowl

Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green.

Ingredients you will need

Fresh Cilantro

Sour Cream

Lime Zest

Juice

Equipment you will use

Food Processor

Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both.

Ingredients you will need

Sour Cream

Soup

Equipment you will use

Bowl

Heat a large skillet over high heat.

Equipment you will use

Frying Pan

Add oil and corn and quickly toss to warm. Season corn with salt and pepper and transfer onto a plate. Shred your cheeses, wipe out your pan and return it to the stove top over medium high heat.

Ingredients you will need

Salt And Pepper

Corn

Cooking Oil

Equipment you will use

Stove

Frying Pan

Add a flour tortilla to the skillet. Cook 30 seconds, then flip tortilla. Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn. Fold tortillas over and press down gently with a spatula. Turn tortilla a few times to melt cheese.

Ingredients you will need

Tortilla

Melting Cheese

Pepperjack Cheese

Corn

Equipment you will use

Frying Pan

Spatula

Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream.

Ingredients you will need

Sour Cream

Salsa

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

59milliliters

cilantro leaves, 2 handfuls 4servings

Coarse salt 4servings

Coarse salt and black pepper 237milliliters

frozen corn kernels 412-inchs

(12-inch) flour tortillas 1Tbsp

chopped fresh cilantro leaves, a palm full 2Tbsps

chopped fresh mint leaves, a handful 1

jalapeno pepper, seeded and chopped 1

lime, juiced and zested 1Tbsp

extra-virgin olive oil, 1 turn of the pan 227grams

jalapeno pepper Jack cheese 0mediums

red onion, finely chopped 473milliliters

sour cream or reduced fat sour cream 227grams

smoked white cheddar cheese (preferred brand Cabot Vermont Smoked Cheddar)3

yellow tomatoes, seeded and chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. 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. You could try Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.