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Garlic and Herb Cheese & Corn Relish Quesadillas*
Serves 4
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Ingredients:
| 8 tortillas |
| 1 package softened herb and garlic cream cheese (Boursin, Rondele, or Alouette work well), From Deli |
| 1 (4.25 oz) can diced mild green chilies |
| 1 jar stonewall kitchen corn relish, From Deli |
| 1 bunch scallions, thinly sliced |
| 1/2 cup fresh cilantro |
| 1/2 cup tamped pickled jalapenos |
| 2 cups shredded pepper jack cheese |
| olive oil, for grilling |
| adobo seasoning, for grilling |
| cilantro lime sour cream, for topping |
Directions:
- Fold Tortillas in half and open. Spread about 1 Tablespoon of Herb and Garlic cheese on one half of each tortilla. Layer 1 Tablespoon each of the Diced Green chilies, Corn Relish, scallions, Cilantro, Pickled Jalapenos, if using, evenly over herb and garlic cheese. Sprinkle evenly with shredded Pepper Jack Cheese. Fold over to close and press lightly together.
- Brush each side of tortilla with Olive Oil and Sprinkle one side lightly with Adobo seasoning. Griddle 2 quesadillas at a time, in large nonstick pan over medium heat until golden brown, about 5 minutes per side. Transfer to pizza pan or platter and cut into serving wedges with pizza cutter or knife. Serve warm topped with Cilantro-Lime sour Cream.
- *This recipe courtesy of Festival Hugo Produce Associate, Kennedy.
| Course: | Appetizer, Dinner, Lunch |
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