Smoked Cheddar Quesadillas with Yellow Salsa and Cilantro Lime S Recipe

Name: Smoked Cheddar Quesadillas with Yellow Salsa and Cilantro Lime S
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 yellow tomatoes, seeded and chopped (you may use red if you need to); 14 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; ¼ cup cilantro leaf; 1 tablespoon extra virgin olive oil; 1 cup frozen corn kernels; coarse salt and black pepper; 12 lb smoked white cheddar cheese (preferred brand Cabot Vermont Smoked Cheddar); 12 lb jalapeno jack cheese; 4 12-inch flour tortillas

Servings: persons

3 yellow tomatoes, seeded and chopped (you may use red if you need to)
14 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
¼ cup cilantro leaf
1 tablespoon extra virgin olive oil
1 cup frozen corn kernels
coarse salt and black pepper
12 lb smoked white cheddar cheese (preferred brand Cabot Vermont Smoked Cheddar)
12 lb jalapeno jack cheese
4 12-inch flour tortillas

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.

11766

kcal

Calories

926

Fat

154

Carbs

700

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 15 ingredients. The key ingredients include: 3 yellow tomatoes, seeded and chopped (you may use red if you need to), 14 medium red onion, finely chopped, 1 jalapeno pepper, seeded and chopped, 2 tablespoons chopped fresh mint leaves, and more.

Yes, Smoked Cheddar Quesadillas with Yellow Salsa and Cilantro Lime S falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smoked Cheddar Quesadillas with Yellow Salsa and Cilantro Lime S

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