Categories: Mexican

Ingredients

• 1 tsp each granulated garlic, granulated onion and ground cumin
• 2 tomatoes on the vine or 3 plum tomatoes, seeded and chopped
• 2 cans diced green chiles, well drained
• 4 scallions, whites and greens thinly sliced
• Salt and pepper
• 1/2 lb. yellow American cheese, shredded on large side of box grater
• 8 oz. shredded yellow cheddar
• Olive oil cooking spray
• 6 large flour tortillas
• Garnishes: sour cream, fresh cilantro, pickled jalapeno slices

Directions

1. In a small bowl, mix the granulated garlic, granulated onion and ground cumin.

2. In a medium bowl, mix the tomatoes, chiles and scallions; season with salt and pepper. In another medium bowl, mix the cheeses.

3. Heat a large nonstick skillet over medium to medium-high. Spray the pan with cooking spray, and cook 1 tortilla until lightly browned, about 30 seconds; turn over. Cover half the tortilla with 1/6 of both the cheese and tomato mixtures, and sprinkle with some of the dried spice combo. Fold the tortilla over, press with a spatula and cook, turning occasionally, until the tortilla is deep golden brown and crispy, 2-3 minutes. Transfer the quesadilla to a cutting board and cut into 4 wedges. Repeat with remaining tortillas and filling.

4. Serve the quesadilla, passing the sour cream, cilantro and pickled jalapeno slices.

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