Chimichurri Quesadilla
Chimichurri Quesadilla
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Ingredients
2 flour tortillas
¼ cup shredded mozzarella
¼ cup shredded pepper jack
Neutral oil spray
1 cup finely chopped flat-leaf Italian parsley
1 cup finely chopped cilantro
½ shallot, finely chopped
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1 tsp Morton & Bassett Garlic Powder
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1 tbsp Morton & Bassett Jalapeno Flakes
2 tbsp (1/8 cup) white wine vinegar
2 tbsp (1/8 cup) olive oil
For the Quesadilla
For the Chimichurri
Directions
Make the chimichurri: In a smalll bowl, combine the parsley, cilantro, and shallot. Add the olive oil, white wine vinegar, M&B Garlic Powder, and M&B Jalapeno Flakes. Mix well and set aside.
Heat a large skilled over medium heat and lightly coat with neutral oil spray.
Place one tortilla in the skillet. Evenly sprinkle with mozzarella and pepper jack, then spoon a generous amount of chimichurri over the cheese.
Top with the second tortilla. Cook for 2-3 minutes, until the bottom tortilla is lightly golden.
Carefully flip and cook until the cheese is melted and the second side is golden brown.
Remove from heat and cut into four triangles. Serve immediately.
The perfect topping for a classic quesadilla.
Author:Morton & Bassett