Crispy Pepper Jack Quesadillas
Crisp grilled flour tortilla pockets filled with pepper jack, serrano peppers, and cayenne, served hot with salsa and lime.
Prep 10 min · Cook 35 min · Total 45 min · Makes 4 servings
Ingredients
- 4 flour tortillas
- 1 cup grated pepper jack cheese
- 2 Serrano peppers, thinly sliced
- 1/2 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 1/2 cup prepared salsa
- 1/2 lime, cut into wedges
Directions
- Warm a countertop panini-style grill, such as a George Foreman. If you are using a large, heavy grill pan instead, set it over medium-low heat and let it heat for 15 minutes.
- Set the tortillas out on a flat work surface. Sprinkle ¼ cup cheese over the lower half of each tortilla, keeping a little border clear around the edges. Divide the peppers and cayenne evenly over the cheese, then fold each tortilla into a half-circle. Slice each folded tortilla in half, and coat both sides with oil.
- Cook the quesadillas on the grill 1 at a time. If you are using a countertop grill, press the lid down gently. Turn and rotate them midway through cooking so they pick up crosshatched grill marks, about 2 minutes per side.
- Serve right away, with salsa, sour cream, and lime wedges to pass around.