Recipe courtesy of Gourmet Magazine


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  • Level: Easy
  • Total: 33 min
  • Prep: 20 min
  • Cook: 13 min
  • Yield: 12 servings
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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

5 (10-inch) or 8 (7-inch) flour tortillas


  1. Preheat oven to 400 degrees F.
  2. 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.)
  3. 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.