> Mexican > Smoked Cheddar & Jack Quesadillas

Ingredients

8-10 each Flour tortillas
1/3 lb Smoked cheddar Cheese, shredded
1/3 lb Monterey jack cheese, shredded
1-2 tsp Tex-Mex BBQ Spice (optional)
3 each Eggs
½ bunch Cilantro, minced
1 cup Sour cream
1 ear Corn, cut off the cob
2 tbsp Chive
To taste Salt & Pepper

Smoked Cheddar & Jack Quesadillas

Meal: Appetizer
Cuisine: Mexican
Ingredient: Tortillas
Season: Summer
Contributor: Kitchen on Fire

Directions

8 SERVINGS

In a bowl mix the cheeses, Tex-Mex spice and the eggs until well blended; season with salt & pepper.
Spread a couple spoonfuls of cheese egg mixture & a sprinkle of cilantro on one half of each tortilla. Fold the tortilla to form a half circle.
Place the tortilla in an Anolon 11" Griddle pan on med-high heat & cook, on both sides, until lightly golden brown and crispy (about 2-3 minutes).
Mix together the sour cream, corn & chives until well blended. Season with salt & pepper.
Place on a cutting surface; slice and serve with corn & chive crema.

Equipment

Anolon 11" Square Griddle
Mixing bowls
Anolon Spatula
Anolon Whisk
Anolon Chef's knife

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