Recipe, Photos & Article from our friend at Broke Ass Gourmet.
PREP TIME 0:25
COOK TIME 0:10
Everyone gets excited about grilled cheese but somehow, the quesadilla (which is, if you think about it, basically the same thing) doesn’t get nearly as much love. Well, my new mission is to make quesadillas as hip—if not hipper—than grilled cheese. They will be the new “it” snack. I will nestle interesting fruits, meats and veggies with fun cheeses between tortillas and grill away. Maybe I’ll even open up one of those guerilla gourmet twitter food carts
At least, until I can get through the seemingly endless package of corn tortillas in my fridge.
8 6” corn tortillas $1 for 12
1 Asian pear, cored and sliced thinly $0.50
8 tbsp. soft goat cheese $4 for 6 oz.
about 10 black cherries, pitted $1
1 small handful cilantro, chopped finely $1
Roma tomatoes, cored and diced $0.50
1/2 jalapeño, diced finely, seeds discarded if you prefer a milder salsa $0.50
juice of 1/2 lime $0.50
salt to taste Pantry
freshly ground black pepper Pantry
1 tbsp olive oil Pantry
Total Cost of Ingredients $8.50
Place cherries, cilantro, tomato, jalapeño, lime juice and salt into a food processor or blender. Puree until just slightly chunky with green flecks. Set aside.
To assemble the tortillas, spread each tortilla with a tbsp of goat cheese. Sandwich a few slices of Asian pear and a few grinds of black pepper between two tortillas. Press gently. Repeat until 4 quesadillas have been assembled.
Heat olive oil in a frying pan or grill pan over high heat. Cook quesadillas, working in batches as necessary, for 2-3 minutes on each side or until tortillas are crispy and golden and cheese has softened.
Cut into wedges and serve with cherry salsa.