Crispy Open-Faced Quesadillas |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A quick and yummy recipe straight from Melissa d'Arabian Show: Ten Dollar Dinners, Episode: Football Fiesta Ingredients:
2 large flour tortillas (10-inch) |
2 tablespoons olive oil |
kosher salt |
1/4 cup sour cream |
1 lime, zested and juiced |
1/2 teaspoon ground cumin |
fresh ground black pepper |
1 1/2 cups shredded cheddar cheese |
1 tablespoon chopped fresh cilantro (or 1 teaspoon dried parsley) or 1 tablespoon fresh parsley leaves (or 1 teaspoon dried parsley) |
Directions:
1. Preheat the broiler.
2. Brush the tortillas on both sides with oil and lightly salt.
3. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides.
4. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
5. Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.).
6. Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, being careful not to burn.
7. Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top.
8. Sprinkle with cilantro and serve.
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