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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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These are the best cheese quesadillas! They make a terrific meatless entree paired with beans and rice or an excellent appetizer cut into thinner wedges. Ingredients:
8 10-inch flour tortillas |
1/4 cup butter |
1 (3 ounce) package cream cheese |
1/4 cup finely chopped green onion |
1 medium tomato, finely chopped |
1 dash salt |
3 cups shredded colby-monterey jack cheese |
1 (4 ounce) can diced jalapenos (optional) |
sour cream (optional) |
guacamole (optional) |
salsa, on the side (optional) |
Directions:
1. Lightly spread one side of each tortilla with butter; place four tortillas buttered side down on large skillet or griddle (may have to cook in batches).
2. Whip cream cheese until fluffy; stir in onions, tomato and salt.
3. Spread on tortillas in skillet to within 1/2-inch of edge; sprinkle on Colby Jack cheese and jalapeno.
4. Top with remaining tortillas, buttered side up.
5. Cook on medium heat until bottom is lightly browned, about 2 minutes.
6. Carefully flip quesadillas over to brown other side.
7. Remove from heat and cut into 4 or 6 wedges.
8. Serve with sour cream, guacamole and/or salsa.
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