Menu description: "Two cheeses, bacon, tomatoes, onion, and jalapenos grilled between tortillas with guacamole, sour cream & salsa".
(serves 1 or 2 as an appetizer)
2 10" burrito-size flour tortillas
2 T. Kerrygold* butter, softened
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Pepper Jack* or sharp* Cheddar
1/2 medium tomato, seeded* and chopped
2 t. diced sweet* onion or green* onion
1 t. diced canned jalapeno ("nacho slices")
1 slice smoked* uncured* bacon, cooked
1/4 t. finely chopped fresh cilantro
Dash kosher* salt
Sour cream
Guacamole
Salsa or Pico de Gallo*
Heat a large frying or grill* pan over med. heat. Spread half of the butter on one side of each tortilla. Put one tortilla, butter side down, in the hot pan. Spread the cheeses evenly onto the center of the tortilla in the pan. You don't have to spread the cheese all the way to the edge. Leave a margin of an inch or so all the way around. Sprinkle the tomato, onion and jalapeno over the cheese. Crumbled the slice of bacon and sprinkle it over the other ingredients. Sprinkle the cilantro and a dash of salt over all. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over the grill the other side for the same length of time. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices. Serve hot with sour cream, guacamole and salsa on the side.
"A heart in tune with God can't help but sing His praise."
Happy Friday, Friends!!
Love,
MM
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