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Smoked Cheddar Quesadillas with Yellow Tomato Salsa and Cilantro Lime Fromage Blanc

Salsa:

·      3 yellow tomatoes, seeded and chopped

·      1/4 medium red onion, finely chopped

·      1 jalapeno pepper, seeded and chopped

·      2 tablespoons chopped fresh mint leaves, a handful

·      1 tablespoon chopped fresh cilantro leaves, a palm full

·      Coarse sea salt

Cilantro Lime Fromage Blanc:

·      2 cups Emerald Valley Artisans Fromage Blanc

·      1 lime, juiced and zested

·      1/4 cup cilantro leaves, 2 handfuls

Quesadillas:

·      1 tablespoon extra-virgin olive oil, 1 turn of the pan

·      1 cup frozen corn kernels

·      Coarse sea salt and black pepper

·      1/2 pound Emerald Valley Artisans Smoked Cheddar

·      1/2 pound Emerald Valley Artisans Hot Pepper Colby

·      4 (12-inch) flour tortillas

 

Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside. Combine Emerald Valley Artisans Fromage Blanc, lime zest and juice and cilantro leaves in food processor and process until smooth and light green. Transfer to a small serving bowl. Fromage Blanc 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 stovetop 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 Emerald Valley Artisans Smoked Cheddar, Hot Pepper Colby 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 Emerald Valley Artisans Fromage Blanc.

 

Adapted from a Recipe by Rachael Ray 

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