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1 1/4 cups Monterey Jack cheese, coarsely grated or white che...
1/2 cup sour cream
2 scallion, both white and green parts, trimmed and thinly sl...
1 tomato, flame-roasted (recipe follows), seeded and finely d...
1/4 cup cilantro leaves, fresh
2 to 3 jalapeno chiles, , pickled, thinly sliced (see Note)
1/2 teaspoon cumin, ground
Salt and freshly ground black pepper, to taste
8 flour tortillas (8 inches each)
1. Preheat the grill to medium-high.
2. Combine the cheese, sour cream, scallions, tomato, cilantro, chiles, and cumin in a small bowl and stir to mix. Add salt and pepper.
3. When ready to cook, lay 4 tortillas out on your work surface and spread them evenly with the cheese mixture. Press the remaining tortillas on top to make a sandwich. Place on the hot grill grate and grill until lightly browned on both sides, 2 to 4 minutes per side, turning carefully with a large spatula. Cut each quesadilla into 8 wedges for serving.
Makes 48 wedges: serves 8 to 12 as an appetizer, 4 as a light entrée
Note: For spicier quesadillas, use thinly sliced fresh jalapeños, with or without the seeds, as desired.
1/2 cup sour cream
2 scallion, both white and green parts, trimmed and thinly sl...
1 tomato, flame-roasted (recipe follows), seeded and finely d...
1/4 cup cilantro leaves, fresh
2 to 3 jalapeno chiles, , pickled, thinly sliced (see Note)
1/2 teaspoon cumin, ground
Salt and freshly ground black pepper, to taste
8 flour tortillas (8 inches each)
1. Preheat the grill to medium-high.
2. Combine the cheese, sour cream, scallions, tomato, cilantro, chiles, and cumin in a small bowl and stir to mix. Add salt and pepper.
3. When ready to cook, lay 4 tortillas out on your work surface and spread them evenly with the cheese mixture. Press the remaining tortillas on top to make a sandwich. Place on the hot grill grate and grill until lightly browned on both sides, 2 to 4 minutes per side, turning carefully with a large spatula. Cut each quesadilla into 8 wedges for serving.
Makes 48 wedges: serves 8 to 12 as an appetizer, 4 as a light entrée
Note: For spicier quesadillas, use thinly sliced fresh jalapeños, with or without the seeds, as desired.
