Saturday, June 8, 2013
This recipe is courtesy if my friend Allison (you know, the one I made the clock for). She was hanging out at our house and decided to make lunch for Matt and I and boy was it delicious!
When I lived in Florida, I always used to hear about Allison's "Quesadilla Mondays". As an adult, we all know how depressing Monday's can be so Allison decided to get all of our friends together and make quesadillas each week. She would switch it up and make classic Mexican, Greek, buffalo, pizza and much more.
Based on what I had in my pantry, she decided to make Italian style. I still had some pesto in the fridge so she made a pesto sour cream for dipping... yum! These are incredibly easy and allow you to use what you already have on hand. Thanks Allison!
Make it your own! Based on your theme, you can use whatever ingredients that you fancy.
One of her tricks is to heat the tortilla in the pan over medium heat and then flip it. Putting the cheese on the warm tortilla helps it melt faster.
Now it is time to start piling on the toppings...
Once all of the toppings are in, fold tortilla over to cover all of the ingredients.
Now flip the entire tortilla over again so you can make sure the cheese on the other side melts.
When you are ready to serve, use the tip of your knife to cut the top tortilla. This helps to ensure that all of the contents don't go spilling out everywhere with the pressure.
Now it is time to serve!
(use your discretion for the quantity based on how many you are feeding)
Pesto Sour Cream
Preheat large pan to medium heat. Spray with non-stick cooking spray. Place tortilla shell in pre-heated pan. Heat for 1-2 minutes and then flip. Immediately layer toppings in, beginning with the cheese. Fold tortilla over and then flip to cook the other side.
Slide out of the pan to a cutting board and cut into 4 equal wedges. Mix equal parts sour cream and pesto. Serve quesadillas on a large plate with the side of pesto sour cream.