Crispy Open-Faced Quesadillas

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
16 wedges
Level:
Easy

Ingredients
  • 2 large (10-inch) flour tortillas
  • 2 tablespoons vegetable oil
  • Kosher salt
  • 1/4 cup sour cream
  • 1 lime, zested and juiced
  • 1/2 teaspoon ground cumin
  • Freshly ground black pepper
  • 1 1/2 cups shredded Cheddar
Directions

1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)

Preheat the broiler.

Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.

Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.


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