Smoked Cheddar Quesadillas, Tomato Salsa, Sour Cream

Recipe Ingredients

		Salsa
3		Yellow tomatoes - seeded and chopped
1/4		Red onion - finely chopped (medium)
1		Jalapeño pepper - seeded, chopped
2 tablespoons	30ml	Chopped fresh mint leaves
1 tablespoon	15ml	Chopped fresh cilantro leaves
		Coarse salt - to taste
		Cilantro Lime Sour Cream
2 cups	474ml	Sour cream
		= (or reduced fat sour cream)
1		Lime - juiced and zested
1/4 cup	4g / 0.1oz	Cilantro leaves
		Quesadillas
1 tablespoon	15ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Frozen corn kernels
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Smoked white cheddar cheese
		= (preferred brand Cabot Vermont Smoked
		Cheddar)
1/2 lb	227g / 8oz	Jalapeño pepper Jack cheese
4		Flour tortillas - (12" dia)

Recipe Instructions

Combine chopped tomatoes, onions, jalapeño, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside.

Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green. Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both.

Heat a large skillet over high heat. Add oil and corn and quickly toss to warm. Season corn with salt and pepper and transfer onto a plate.

Shred your cheeses, wipe out your pan and return it to the stove top over medium-high heat. Add a flour tortilla to the skillet. Cook 30 seconds, then flip tortilla. Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn. Fold tortillas over and press down gently with a spatula. Turn tortilla a few times to melt cheese. Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream.

This recipe yields 4 quesadillas and fixin's.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B50) - from the TV FOOD NETWORK

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