Tex-Mex Queso-dillas

(from castro15’s recipe box)

Categories: Mexican

Ingredients

  • 1 tsp each granulated garlic, granulated onion and ground cumin
  • 2 tomatoes on the vine or 3 plum tomatoes, seeded and chopped
  • 2 cans diced green chiles, well drained
  • 4 scallions, whites and greens thinly sliced
  • Salt and pepper
  • 1/2 lb. yellow American cheese, shredded on large side of box grater
  • 8 oz. shredded yellow cheddar
  • Olive oil cooking spray
  • 6 large flour tortillas
  • Garnishes: sour cream, fresh cilantro, pickled jalapeno slices

Directions

  1. In a small bowl, mix the granulated garlic, granulated onion and ground cumin.

  2. In a medium bowl, mix the tomatoes, chiles and scallions; season with salt and pepper. In another medium bowl, mix the cheeses.

  3. Heat a large nonstick skillet over medium to medium-high. Spray the pan with cooking spray, and cook 1 tortilla until lightly browned, about 30 seconds; turn over. Cover half the tortilla with 1/6 of both the cheese and tomato mixtures, and sprinkle with some of the dried spice combo. Fold the tortilla over, press with a spatula and cook, turning occasionally, until the tortilla is deep golden brown and crispy, 2-3 minutes. Transfer the quesadilla to a cutting board and cut into 4 wedges. Repeat with remaining tortillas and filling.

  4. Serve the quesadilla, passing the sour cream, cilantro and pickled jalapeno slices.

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