Texas-Style Quesadillas

Yield: 8 servings

Ingredients

4 (6 inch) white corn tortillas

cooking oil or nonstick cooking spray

1/2 cup (2 oz.) Monterey Jack cheese, shredded

2-3 medium serrano peppers, halved, seeded and cut into thin slices

1 plum tomato, chopped

2 tablespoons fresh, snipped cilantro

dairy sour cream

Add To

Directions:

Lightly brush one side of each tortilla with cooking oil, or spray with nonstick spray.

Divide cheese evenly among unoiled sides of two of the tortillas. Top with pepper slices, chopped tomato, and cilantro. Top with remaining tortillas, oiled sides up.

Heat a heavy skillet or griddle over medium heat. Cook quesadillas, one at a time, about 1 to 2 minutes per side or until cheese melts and tortillas are lightly browned.

Cut each quesadilla into four wedges. Serve warm with sour cream.

Please note that some ingredients and brands may not be available in every store.

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