Quesadillas

Total Time:
33 min
Prep:
20 min
Cook:
13 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 5 (10-inch) or 8 (7-inch) flour tortillas
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 pound Monterey jack, grated
  • 8 scallions, minced
  • 1/2 cup drained and minced bottled pimiento
  • 4 pickled jalapeno peppers, minced wearing rubber gloves
  • 2 tablespoons minced fresh cilantro leaves
  • 1 teaspoon ground cumin
Directions

Preheat oven to 400 degrees F.

Spread the tortillas on 1 side with the butter, put them on ungreased baking sheets buttered side up, and toast them in the oven for 5 minutes, or until they are barely golden. (The tortillas may be toasted 2 hours ahead and kept covered.)

In a bowl toss together the cheese, scallions, pimiento, jalapeno peppers, cilantro, and and cumin. Sprinkle the mixture on the tortillas, and bake the quesadillas in the 400 degree F. oven for 5 to 8 minutes, or until the cheese is bubbly. Transfer the quesadillas to a cutting board and cut them into wedges.


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