Southwest Quesadilla With Cilantro Lime Sour Cream Recipes

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 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.

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.

Steps:

• Heat oven to 450°F Line 2 baking sheets with heavy-duty aluminum foil. Spray with CRISCO® No-Stick Cooking Spray.
• In a medium mixing bowl, combine chicken, salsa, salt, pepper, mayonnaise, chili powder and minced cilantro.
• Arrange 4 tortillas on baking sheet. Top with chicken mixture. Top with remaining 4 tortillas; press closed gently.
• Bake 5 minutes. Remove baking sheets from oven. Carefully turn quesadillas with spatula.
• Return to oven; bake 5 minutes more, or until browned. Let stand 2 minutes. Cut each in quarters.
• Serve immediately, with additional salsa and sour cream if desired.