Smoked Cheddar Quesadillas with Yellow Salsa and Cilantro Lime S

Ingredients

Salsa

• 3 yellow tomatoes, seeded and chopped (you may use red if you need to)
• 1/4 medium red onion, finely chopped
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon chopped fresh cilantro leaves
• coarse salt

Cilantro Lime Sour Cream

• 2 cups sour cream or low-fat sour cream
• 1 lime, juiced and zested
• 1/4 cup cilantro leaf

Quesadillas

• 1 tablespoon extra virgin olive oil
• 1 cup frozen corn kernels
• coarse salt and black pepper
• 1/2 lb smoked white cheddar cheese (preferred brand Cabot Vermont Smoked Cheddar)
• 1/2 lb jalapeno jack cheese
• 4 12-inch flour tortillas

Directions

1. 1

   Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt.

2. 2

   Toss salsa and set aside.

3. 3

   Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green.

4. 4

   Transfer to a small serving bowl.

5. 5

   Sour cream can be used to top quesadilla.

6. 6

   Heat a large skillet over high heat.

7. 7

   Add oil and corn and quickly toss to warm.

8. 8

   Season corn with salt and pepper and transfer onto a plate.

9. 9

   Shred your cheeses, wipe out your pan and return it to the stove top over medium high heat.

10. 10

    Add a flour tortilla to the skillet.

11. 11

    Cook 30 seconds, then flip tortilla.

12. 12

    Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn.

13. 13

    Fold tortillas over and press down gently with a spatula.

14. 14

    Turn tortilla a few times to melt cheese.

15. 15

    Remove quesadilla from the skillet and cut into wedges.

16. 16

    Top with salsa and sour cream.