Source: America's Favorite Food Associations

Cheese Quesadillas With Salsa
A different kind of quesadilla.
Serves: 2-4
Prep Time: 35 minutes
Cook Time: 20 minutes


2 ounces Monterey Jack cheese, shredded (1/2 cup)
2 ounces white Cheddar cheese, shredded (1/2 cup)
2 ounces havarti cheese, shredded (1/2 cup)
2 tablespoons Grated Parmesan cheese
1 tablespoon butter
1 tablespoon Crisco® Vegetable Oil
4 green onions, minced
2 teaspoons poons minced jalapeno chilies
sour cream
minced fresh cilantro
For salsa
1 15 ounce can black-eyed peas, drained and rinsed
1 medium red bell peppers, diced
2 tablespoons minced onion
1 tablespoon minced fresh cilantro
1 teaspoon minced jalapeno chile
2 tablespoons Crisco® Vegetable Oil
2 tablespoons red wine vinegar
4 corn tortillas

Melt butter with oil on griddle or in large cast-iron skillet over medium-high heat. Set 1 or 2 tortillas on griddle. Heat lightly and turn over. Cover each with 1/4 of cheese mixture, then sprinkle with green onions and jalapenos. Top each with another tortilla, pressing down. Cook until cheese melts, turning once, about 4 minutes. Repeat with remaining tortillas, filling, onions and chilies.

For salsa: Place first 5 ingredients in bowl. Mix in oil and vinegar. Season with salt and pepper. Cover and refrigerate. (Can be prepared up to 1 day ahead.)

Cut each quesadilla into wedges. Arrange on plate. Garnish with sour cream and cilantro. Serve with salsa.