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from Casey's cookbook

Crispy Pepper Jack Quesadillas




  • 4 (10-inch) flour tortillas
  • 1 cup grated pepper jack cheese
  • 2 Serrano peppers, thinly sliced
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup prepared salsa
  • 1/2 lime, cut into wedges
  • Preparation:
    1. Preheat a countertop panini-style grill (like a George Foreman). Alternatively, preheat a large, heavy grill pan over medium-low heat for 15 minutes.
    2. Lay tortillas on a flat surface and sprinkle ¼ cup of the cheese on the bottom half of each one, leaving space around the edges. Scatter peppers and cayenne evenly over cheese and fold over to form a half-circle. Cut the folded half in half, and brush both sides of tortillas with oil.
    3. Place on grill one at a time and lightly tamp down lid (if using a countertop grill). Flip and rotate half-way through to achieve hatched, griddled marks (about 2 minutes per side).
    4. Serve immediately with salsa, sour cream and limes for passing.

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    modified: 2012.12.26 | created: 2012.12.26

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