Recipe courtesy of Rachael Ray
Smoked Cheddar Quesadillas with Yellow Tomato Salsa and Cilantro Lime Sour Cream
Total:
30 min
Active:
15 min
Yield:
4 quesadillas and fixin's
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
4 quesadillas and fixin's
Level:
Easy

Ingredients

Salsa:
Cilantro Lime Sour Cream:
Quesadillas:

Directions

Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside. Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green. Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both.

Heat a large skillet over high heat. 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. 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. Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream.

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