Photo: Smoked Cheddar Quesadillas with Yellow Tomato Salsa and Cilantro Lime Sour Cream Recipe
Ingredients
Salsa:
- 3 yellow tomatoes, seeded and chopped
- 1/4 medium red onion, finely chopped
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons chopped fresh mint leaves, a handful
- 1 tablespoon chopped fresh cilantro leaves, a palm full
- Coarse salt
Cilantro Lime Sour Cream:
- 2 cups sour cream or reduced fat sour cream
- 1 lime, juiced and zested
- 1/4 cup cilantro leaves, 2 handfuls
Quesadillas:
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 cup frozen corn kernels
- Coarse salt and black pepper
- 1/2 pound smoked white cheddar cheese (preferred brand Cabot Vermont Smoked Cheddar)
- 1/2 pound jalapeno pepper Jack cheese
- 4 (12-inch) flour tortillas
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 8 reviews
By MorganaLeFey
Somerset, England
on April 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
At first I was a bit suspicious of the smoked cheddar, as I feared it would be too overpowering but it added an unusual, new flavor to these quesadillas with their fruity-hot salsa and refreshing minty sour cream dip.
I'm not really a big fan of Rachael, as I don't see much sense in creating 30-minute meals from store-bought canned, ready-chopped and jared ingredients when there are so many dishes out there already that are quick and easy to make by nature.
But the woman's got talent and creativity and proves this here, and if you read this Rachael, I hope you come up with more delicious ideas such as this one. :-
By misheymosh_9956974
pittsfield, MA
on March 08, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I wouldn't consider any recipe labeled vegetarian, a vegetarian dish, if it contains cheese using animal based rennet.
I have no problem with the recipe as long as Rachael informs viewers about rennet.
There are some cheddar cheeses that do not use animal based rennet. I won't mention any brand names, but if you are a practicing vegetarian, that is something that you may want to keep in mind.
If you are a meat eater, then you probably don't care either way and this recipe is fine.
By els296_5676148
Cranberry Twp., PA
on October 13, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
these were good, i had to make the quesadillas themselves differently because her way stuck to my pan horribly. but the salsa was soooo good, i had it with tortilla chips the next day!
Read all 8 reviews