Smoked Cheddar Quesadillas With Yellow Tomato Salsa And Cilantro Lime Sour Cream Recipes

Steps:

• Add the cabbage and salt to a large colander and toss well. Let stand for 15 minutes to wilt.
• In a large mixing bowl, add the sour cream, buttermilk, cilantro, lime zest and juice, garlic, and pepper; whisk to combine, and then fold in the cabbage. Refrigerate for 10 to 15 minutes before serving.

Steps:

• Slice chicken breast into thin pieces and add spices,tossing to coat, refrigerate for about 30 minutes.Shred cheeses.
• Peel onion and slice in half,then slice the onion thin,place in skillet on med heat with 2T olive oil and caramelize,usually takes about 10-15 minutes.
• In a seperate skillet (I like to use my cast iron) add 2T olive oil,put on medium high heat till skillet gets hot,add chicken breasts and sear on both sides till done,you want the chicken to be blackened but not burnt,this should take about 5 minutes,just make sure the skillet is hot.
• To prepare the quesadillas butter one side of flour tortilla and place in skillet or griddle on medium high heat,butter side down.
• Add 1/3- 2/3c mexican blend cheese to tortilla, (sprinkling around the whole tortilla),then add the smoked cheddar,about 1/4c (do not overdo the smoked cheddar because it will be to strong).
• Add the chicken pieces (just handful or however much you like) to one side of the tortilla,like you are making an omelet,then follow suit with the onions,as much as you like.
• Fold tortilla over as in an omelet and"fry" till lightly brown and crispy,then flip over and do the other side.
• Slice into wedges and serve with sour cream,salsa,guacamole.
• This recipe will make 3-4 large tortillas,depending on how much ingredients you use per tortilla,the amount I have posted is only a guideline,use as little or as much as your liking.

Steps:

• Combine chopped tomatoes, onions, jalapeno, 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 quesadilla.
• 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.