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Quesadilla with Jalapeños and Jack Cheese
(recipe, Carrie Floyd)
Pickled jalapeños are something I always have in my fridge; they're a quick fix when I'm craving something spicy and sour. Although I make a lot of plain quesadillas with Cheddar cheese for the kids, this is the kind I like for a light meal or as a prelude to dinner.
- 1 Tbsp. canola oil or butter
- 2 corn or flour tortillas (white or whole wheat)
- ¼ to ½ cup grated jack cheese (use the larger amount for bigger tortillas)
- 2 to 3 Tbsp. pickled jalapeños, drained and chopped
- Cilantro for garnish (optional)
- Heat a large skillet over medium-high heat; add the oil or butter. Once the oil is hot or the butter is melted, place one tortilla flat in the pan. Sprinkle cheese over the tortilla, top with jalapeños and cover with other tortilla. Once the bottom tortilla is golden brown, flip the quesadilla over with a large spatula to cook on the other side. Once the cheese is melted and both sides are crisp and golden, remove the quesadilla from the pan. Let sit a minute, then cut into wedges and serve.
Read about Carrie Floyd's adventures with ad-hoc family dinners.