Grilled Chipotle and Cheese Quesadillas with Fresh Peach Salsa

Eight 8″ thick flour tortillas (some brands are thicker than others)
1 cup sour cream
1 chipotle pepper, finely chopped
1 bunch green onions, thinly sliced
2 cups shredded cheddar cheese (or a combination of cheddar and Monterey Jack)
1 cup grated Manchego cheese

Place 4 tortillas on a work surface. In a bowl, combine the sour cream, chipotle pepper, green onions, and cheese. Divide the mixture among the 4 tortillas, top with remaining 4 tortillas, and place over LOW heat of grill. Cover the grill, and cook for 2-3 minutes per side until cheese is melted inside and the tortillas are crisp outside. Remove from heat, cut into quarters and serve at once with salsa of choice. Makes 4 quesadillas.
Fresh Peach Salsa
4 large peaches, peeled, pitted and diced (about 1 1/2 -2 lbs.)
2 large beefsteak tomatoes, cored and diced
1 green bell pepper, cored and diced
1/4 cup chopped red onion
1 clove garlic, minced
1 cup chopped fresh cilantro
1 T. sugar
1 tsp. kosher salt
1 jalapeno pepper, cored and diced
Juice of 2 large limes
2 T. canola or vegetable oil
Bag of chips of choice for dipping

Combine all ingredients in a bowl, toss gently; refrigerate until ready to serve.
Serve with chips. Makes about 4 cups salsa.

Add comment