Smoked Cheddar Quesadillas With Yellow Salsa And Cilantro Lime S

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 yellow tomatoes, seeded and chopped (you may use red if you need to)
• 1/4 medium red onion, finely chopped
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon chopped fresh cilantro leaves
• coarse salt
• 2 cups sour cream or 2 cups low-fat sour cream
• 1 lime, juiced and zested
• 1/4 cup cilantro leaf
• 1 tablespoon extra virgin olive oil
• 1 cup frozen corn kernels
• coarse salt and black pepper
• 1/2 lb smoked cheddar cheese (preferred brand cabot vermont smoked cheddar)
• 1/2 lb jalapeno jack cheese
• 4 12-inch flour tortillas

Recipe

• 1 combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt.
• 2 toss salsa and set aside.
• 3 combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green.
• 4 transfer to a small serving bowl.
• 5 sour cream can be used to top quesadilla.
• 6 heat a large skillet over high heat.
• 7 add oil and corn and quickly toss to warm.
• 8 season corn with salt and pepper and transfer onto a plate.
• 9 shred your cheeses, wipe out your pan and return it to the stove top over medium high heat.
• 10 add a flour tortilla to the skillet.
• 11 cook 30 seconds, then flip tortilla.
• 12 cover half the surface of the tortilla generously with smoked cheddar, pepper jack and 1/4 corn.
• 13 fold tortillas over and press down gently with a spatula.
• 14 turn tortilla a few times to melt cheese.
• 15 remove quesadilla from the skillet and cut into wedges.
• 16 top with salsa and sour cream.