Quesadilla
A cheese-and-pepper quesadilla cooked in a waffle iron for crisp, ridged tortillas.
Ingredients
| 1 tbsp | 15 ml | olive oil |
| 1 | poblano pepper, thinly sliced | |
| 1 | jalapeƱo, seeded and diced | |
| 4 | medium Old El Pasoā¢ flour tortillas | |
| 1 cup | 240 ml | pepper jack cheese, grated |
| 2 tsp | 10 ml | Old El Pasoā¢ taco seasoning mix |
| for garnish | sour cream, for garnish | |
| for garnish | salsa, for garnish | |
| for garnish | cilantro, for garnish |
Instructions
- In a small skillet over medium heat, add a drizzle of oil followed by the poblano and jalapeƱo peppers. Cook for a minute or two until they just start to soften. Season the peppers with a small pinch of salt.
- Heat your waffle iron and cut tortillas to fit the waffle iron if necessary.
- Place a tortilla on the waffle iron and add a small amount of grated cheese, followed by about half of the pepper mix. Sprinkle on some Old El Pasoā¢ taco seasoning mix and another good handful of cheese. Top with a second tortilla and close the waffle iron.
- Cook the quesadilla until the cheese is melted and bubbling out and the tortilla is lightly browned. Remove quesadilla using a fork or knife, and cut into quarters for easy serving. Garnish with extra salsa, cilantro and sour cream as desired.
Expert Tips: Dab a paper towel in a neutral oil and wipe the plates of your waffle iron before cooking to make sure the quesadilla doesn't stick!