Tomato and Cheese Quesadilla with Pickled Jalopeño
This simple quesadilla has tomatoes, green onion, Mexican cheese blend. Pickled jalopeño adds a mildly spicy kick to this yummy finger food.
Ingredients
- 2-3 Roma tomatoes chopped
- 3 green onions finely chopped
- 1/4 cup cilantro chopped
- 1 piece pickled jalopeño minced
- a pinch salt optional
- dashes freshly ground black pepper
- couple dashes ground cumin
- canola oil
- 1 7 oz package shredded Mexican cheese blend
- 8-10 flour tortilla medium size
Instructions
- 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.