from Stonewall Kitchen
8 small flour tortillas
6 oz. Monterrey Jack cheese or queso fresco, shredded or crumbled
3 oz. mild soft goat cheese
1 can chopped green chilies, drained
1/2 C cilantro, chopped
2 T finely chopped pickled jalapenos
2 scallions, finely chopped
1 jar Stonewall Kitchen Spicy Corn Relish
lime juice from half a lime
8 oz. sour cream
s & p to taste
Toast each tortilla in a grill pan on one side until grill marks appear.
Preheat oven to 375.
Line 2 baking sheets with parchment or foil. If foil, spray. Arrange 2 tortillas on each pan. Split evenly among the four tortillas the Jack, goat cheese, green chilies, cilantro, jalapenos, and scallions. Season with salt and pepper. Top with remaining 4 tortillas, pressing down on filling to adhere.
Cover loosely with foil and bake 10 minutes, or until cheese melts. Let cool a few minutes before serving.
Combine 1 cup of the corn relish with lime juice.
Cut quesadillas into wedges and garnish with a spoonful of relish and sour cream. Serve with additional corn relish for dipping.
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