Crispy Pepper Jack Quesadillas
Crispy Pepper Jack Quesadillas might be a good recipe to expand your side dish recipe box. One serving contains 390 calories, 13g of protein, and 20g of fat. This recipe serves 4 and costs $1.01 per serving. A mixture of salsa, flour tortillas, serrano peppers, and a handful of other ingredients are all it takes to make this recipe so tasty. 94 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Serious Eats. It is a budget friendly recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is good. Smashed Avocado, Roasted Bell Pepper & Pepper Jack Quesadillas, Black Bean and Pepper Jack Quesadillas, and Pepper Jack, Chicken, and Peach Quesadillas are very similar to this recipe.
Servings: 4
Ingredients:
1/2 teaspoon cayenne pepper
4 (10-inch) flour tortillas
1/2 lime, cut into wedges
1 cup grated pepper jack cheese
1/2 cup prepared salsa
2 Serrano peppers, thinly sliced
2 tablespoons vegetable oil
Equipment:
grill pan
grill
Cooking instruction summary:
Procedures 1 Preheat a countertop panini-style grill (like a George Foreman). Alternatively, preheat a large, heavy grill pan over medium-low heat for 15 minutes. 2 Lay tortillas on a flat surface and sprinkle ¼ cup of the cheese on the bottom half of each one, leaving space around the edges. Scatter peppers and cayenne evenly over cheese and fold over to form a half-circle. Cut the folded half in half, and brush both sides of tortillas with oil. 3 Place on grill one at a time and lightly tamp down lid (if using a countertop grill). Flip and rotate half-way through to achieve hatched, griddled marks (about 2 minutes per side). 4 Serve immediately with salsa, sour cream and limes for passing.
Step by step:
1. Preheat a countertop panini-style grill (like a George Foreman). Alternatively, preheat a large, heavy grill pan over medium-low heat for 15 minutes.
2. Lay tortillas on a flat surface and sprinkle ¼ cup of the cheese on the bottom half of each one, leaving space around the edges. Scatter peppers and cayenne evenly over cheese and fold over to form a half-circle.
3. Cut the folded half in half, and brush both sides of tortillas with oil.
4. Place on grill one at a time and lightly tamp down lid (if using a countertop grill). Flip and rotate half-way through to achieve hatched, griddled marks (about 2 minutes per side).
5. Serve immediately with salsa, sour cream and limes for passing.
Nutrition Information:
covered percent of daily need
