Serves 5
18 min
Creamy Quesadilla
Recipe GLPR1ad3920bd77e51
Soft flour tortillas filled with a rich and creamy mixture of sour cream, roasted green chiles, fresh cilantro, and melted Monterey Jack and cheddar cheeses. Toasted on a griddle until golden and crispy on the outside, these quesadillas are perfect as an appetizer, snack, or main course.
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Ingredients
1 (4.5 oz) can chopped green chiles, drained
1/4 cup fresh cilantro, chopped
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup sour cream
1 (1 oz) package zesty sour cream seasoning mix
10 (6-inch) flour tortillas
Nonstick cooking spray
Directions
In a medium bowl, whisk together the sour cream and seasoning mix until smooth and well combined. Reserve 1/4 cup of this mixture and set aside. To the remaining sour cream mixture, fold in the drained green chiles and fresh cilantro, stirring until evenly distributed.
Add the shredded Monterey Jack cheese and cheddar cheese to the sour cream and green chile mixture. Stir until the cheeses are fully incorporated and the mixture is well combined.
Spread approximately 1/3 cup of the cheese mixture onto one side of each of 5 tortillas. Top each filled tortilla with one of the remaining 5 tortillas to create quesadilla sandwiches.
Heat a griddle or flat skillet over medium-low heat. Lightly spray the hot cooking surface with nonstick cooking spray to prevent sticking.
Carefully place the assembled quesadillas on the hot griddle. Cook for 3 to 4 minutes until the bottom is golden brown and crispy. Using a spatula, gently flip each quesadilla and cook the other side for another 3 to 4 minutes until golden brown and the cheese is melted throughout.
Remove the quesadillas from the griddle and let them rest for 5 minutes. This allows the cheese to set and makes them easier to handle. Cut each quesadilla in half and serve immediately while warm.
