Ingredients Jump to Instructions ↓

  1. 3 Yellow tomatoes - seeded and chopped

  2. 1/4 Red onion - finely chopped (medium)

  3. 1 Jalapeño pepper - seeded, chopped

  4. 2 tablespoons 30ml Chopped fresh mint leaves

  5. 1 tablespoon 15ml Chopped fresh cilantro leaves Coarse salt - to taste Cilantro Lime Sour Cream

  6. 2 cups 474ml Sour cream

  7. 1 Lime - juiced and zested

  8. 1/4 cup 4g / 0.1oz Cilantro leaves Quesadillas

  9. 1 tablespoon 15ml Extra-virgin olive oil

  10. 1 cup 62g / 2 1/5oz Frozen corn kernels Coarse salt - to taste Freshly-ground black pepper - to taste

  11. 1/2 lb 227g / 8oz Smoked white cheddar cheese

  12. 1/2 lb 227g / 8oz Jalapeño pepper Jack cheese

  13. 4 Flour tortillas - (12" dia)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine chopped tomatoes, onions, jalapeño, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside. Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green. Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both. Heat a large skillet over high heat. Add oil and corn and quickly toss to warm. Season corn with salt and pepper and transfer onto a plate. Shred your cheeses, wipe out your pan and return it to the stove top over medium-high heat. Add a flour tortilla to the skillet. Cook 30 seconds, then flip tortilla. Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn. Fold tortillas over and press down gently with a spatula. Turn tortilla a few times to melt cheese. Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream. This recipe yields 4 quesadillas and fixin's.


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