Eat For Eight Bucks: Roasted Tomato Quesadillas With Cilantro Cream Recipe Recipe

Name: Eat For Eight Bucks: Roasted Tomato Quesadillas With Cilantro Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sour cream; 1/2 cup cilantro leaves; 1 dash cayenne pepper; Kosher salt; 1 pint cherry tomatoes; 1 teaspoon sugar; 2 tablespoons olive oil; Three 10-inch flour tortillas; 4.5 ounces white cheddar, grated; 1 cup fresh spinach

Servings: persons

1/4 cup sour cream
1/2 cup cilantro leaves
1 dash cayenne pepper
Kosher salt
1 pint cherry tomatoes
1 teaspoon sugar
2 tablespoons olive oil
Three 10-inch flour tortillas
4.5 ounces white cheddar, grated
1 cup fresh spinach

1
Adjust oven rack to middle position and preheat the oven to 350u00b0F. In small bowl, combine sour cream, cilantro, and cayenne. Season to taste with salt.
2
In large cast iron skillet or baking dish, toss tomatoes together with 1 teaspoon salt, sugar, and olive oil. Bake in oven until tomatoes have released a lot of liquid and their skins have begun to burst, 15 to 20 minutes.
3
Turn heat up to 450u00b0F and cook until skins are blistered, about 10 minutes. Remove from oven.
4
Divide the shredded cheese between three tortillas, arranging it on one-half of each. Top each with 1/3 of the spinach and about 10 tomatoes (you may have a few leftover).
5
Heat 12-inch cast iron skillet or grill pan over medium heat for 4-5 minutes. Fold tortillas in half and place 2 in skillet with cheese layer on the bottom. Cook until both sides are toasted and cheese is melted, flipping once halfway through cooking, 3 to 4 minutes.
6
Cut each quesadilla into quarters and arrange 6 on each plate. Top with cilantro cream and serve.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup sour cream, 1/2 cup cilantro leaves, 1 dash cayenne pepper, Kosher salt, and more.

Yes, Eat For Eight Bucks: Roasted Tomato Quesadillas With Cilantro Cream Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eat For Eight Bucks: Roasted Tomato Quesadillas With Cilantro Cream Recipe

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