My husband is a big fan of Denver Broncos, and YES! They are on Superbowl this year. He is very excited and claiming that this Sunday is his day to enjoy the big game. I am not a much of football person (nor any sports) but happy to join my husband and other millions of Americans for the excitement.
It is a quite American cultural thing to munch on finger foods on a big game night. It is the night where the greatest dips and chips, all the finger-licking good, and mouth-watering appetizers will shine on your party table.
So, here is my version of delicious and simple to make Tomato and Cheese Quesadilla. A hint of pickled jalopeño will spice up the flavor quite nicely.
This is the quesadilla that I make quite often whenever I have leftover tortillas, and my family always raved.
Invite families and friends over for the big game night of the year, and enjoy the party together with scrumptious food. If you are a huge chicken wings fan, try this Korean Fried Chicken or Non-spicy Korean Fried Chicken to impress. If you like warm, hearty Italian finger food, you can’t beat the Stromboli with warm marinara sauce to dip in.
No mater what you make, or what other dishes are on the table, everything will be delicious. That is the magic of Superbowl night.
Oh, and also…, if you are a fan of Denver Broncos, please, shout with me. “Go Broncos!” – “Neighhhhh!!!”
- 2-3 roma tomatoes, chopped
- 3 green onions, finely chopped
- ¼ cup cilantro, chopped
- 1 piece pickled jalopeño, minced
- a pinch salt, optional
- dashes freshly ground black pepper
- couple dashes ground cumin
- canola oil
- 1 package (7 oz, 1-3/4 cup) shredded Mexican cheese blend
- 8-10 flour tortilla (medium size)
- In a mixing bowl combine tomatoes, green onion, cilantro, jalopeño, salt, black pepper, cumin and cheese; mix well.
- Drizzle a little oil to coat a skillet and heat over med-low heat. Place a piece of tortilla on a skillet and spread about 3 tablespoonfuls of tomato-cheese mixture onto a half side of the tortilla. Fold over the other half side and press gently with spatula to sear. Cook until golden brown, about 2-3 minutes. Flip to the other side and continue to cook for another 1-2 minutes adding a little more oil to the skillet if needed
- Cut the quesadillas into wedges and serve warm with sour cream.