Ingredients
- 8-10 each Flour Tortilla
- 1/3 lb Smoked Cheddar Cheese, shredded
- 1/3 lb Monterey Jack Cheese, shredded
- 1-2 tsp Tex-Mex BBQ Spice (optional)
- 3 each Eggs
- ½ bunch Cilantro, minced
- 1 cup Sour Cream
- 1 ear Corn, cut off the cob
- 2 tbsp Chive
- Salt & Pepper to taste
Smoked Cheddar & Jack Quesadillas
Meal: Appetizer
Cuisine: American
Ingredient: Tortillas
Season: Summer
Contributor: Kitchen on Fire
Directions
Serves 8-10
- In a bowl mix the cheeses, Tex-Mex spice and the eggs until well blended; season with salt & pepper.
- Spread a couple spoonfuls of cheese egg mixture & a sprinkle of cilantro on one half of each tortilla. Fold the tortilla to form a half circle.
- Place the tortilla in a 11" griddle pan on med-high heat & cook, on both sides, until lightly golden brown and crispy (about 2-3 minutes).
- Mix together the sour cream, corn & chives until well blended. Season with salt & pepper.
- Place on a cutting surface; slice and serve with corn & chive crema.
Equipment
-11" griddle pan
-mixing bowls
-spatula & whisk
-cook's knife
Recipe courtesy of
Copyright © 2005 Kitchen On Fire LLC
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