The salsa pairing is a great way to offset that rich cheesy goodness, so use the very best tomatoes you can find and fresh, perky coriander and spring onions.
Ingredients (Quesadillas):
- 2 1/2 cups finely shredded Cheese (Colby, Cheddar, Monterey Jack or a mixture of these)
- 4 Corn Tortillas
- 1/2 cup finely chopped Spring Onions (green tips only)
Ingredients (Salsa):
- 6 ripe Roma Tomatoes
- 1/4 cup finely chopped Spring Onions (green tips only)
- 1 TBSP minced green chilli
- 2 TBSP chopped fresh Coriander
- 2 TSP freshly squeezed Lime Juice
- 1/2 TSP salt
Method:
- Chop your tomatoes into diced cubes and place in a non-reactive mixing bowl.
- Stir in chopped spring onion, chilli, coriander and lime juice. Add salt, taste and adjust seasoning, adding more chilli, lime juice and/or salt as needed. Set aside.
- Coat a 12-inch (30.5 cm) nonstick or cast iron skillet with nonstick spray or lightly brush with vegetable oil and heat over low-medium heat.
- Place one tortilla in pan and cover with half the cheese. Add in the Spring Onions. Place second tortilla on top.
- Turn heat up to medium and cook for 1 to 3 minutes or until the bottom is golden brown in spots here and there.
- Flip the quesadilla and cook second side until it is dotted with golden brown crispy spots. Transfer to a cutting board and cut into wedges with a knife or pizza cutter.
- Serve with the fresh salsa!
*The remainder of the salsa can be kept in an airtight container in the fridge for up to 24 hours.
