You'll Need: 8 corn tortillas, 2 cups shredded cheese (a softer cheese that is good for melting cheese is preferred; use one of these or a combination of them - Mozzarella, Cheddar, Colby, Fontina, Gruyere, Havarti or Gouda), 1 cup sour cream or creme fraiche, 16-32 small sprigs fresh cilantro, 8 grape or cherry tomatoes, black pepper (freshly ground), optional: hot sauce or chile powder (for the cream, to add some kick), 1-2 medium avocados
How to Prepare: Heat a comal or sauté pan over medium heat on the stove. If using a comal, no need for oil or fat. If using a sauté pan, spray a layer of olive oil spray (prior to heating pan). Place two corn tortillas side by side on comal or pan (do not overlap). Layer each with a good sprinkling of cheese. Place a tortilla on top of each. Once the cheese begins to melt, using a spatula, flip the quesadilla and allow to cook until cheese is completely melted. Transfer to a large cutting board to cool. Repeat with the remaining tortillas and cheese. Using a pizza cutter, cut the 4 quesadillas into 4 even triangular pieces. If you want your cream spicier, add a couple splashes of hot sauce or a pinch of chile powder and stir together well. Add a small dollop of sour cream or creme fraiche to each triangle. Using a serrated knife, cut your tomatoes in half lengthwise. Add one half of a tomato to each triangle. Place a couple cilantro sprigs on each triangle. Peel avocados and slice them length wise. Place a slice on each triangle or arrange in an arch over 4 triangles on one plate. Or you can arrange all triangles on one platter and garnish accordingly. Add lime wedges if desired.
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