Hot pepper cheese quesadillas
Two loaded quesadillas built on the one thing the shelf holds: hot pepper cheese product that melts into warm, spiced compliance. The chile and vinegar notes in the cheese stand as the whole seasonings game. Dinner for two in under twenty minutes.
About 830 calories a serving, 34 g protein, 90 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 large corn tortillas or flour tortillas
From your shelf
- 8 slices [roughly 170g] hot pepper deli american cheese product
Staples
- 1 cup [130g] flour
- 1/2 teaspoon salt
- 4 tablespoons [57g] butter
- 1 tablespoon oil
- Mix together 1 cup flour and 1/2 teaspoon salt, then stir in 3 tablespoons melted butter and 1/4 cup warm water until a soft dough forms; knead twice and let rest in a bowl while you build the quesadillas.
- Lay 2 tortillas on a clean counter and divide 4 slices of the hot pepper cheese between them, covering half of each tortilla, then fold each tortilla in half to make two quesadillas.
- Heat 1 tablespoon oil in a large skillet over medium-high heat; when it shimmers, place both quesadillas in the pan and cook until the bottom is golden and crisp, about 3 minutes.
- Flip the quesadillas and cook the other side until the cheese is melted and the tortilla is golden, another 2 minutes; transfer to a plate.
- Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat; if you want to serve warm flatbreads with your quesadillas, divide the dough into two parts, pat each into a 6-inch round, and cook them in the butter until puffed and golden, about 3 minutes per side.
Note Swap store-bought flour or corn tortillas for homemade flatbreads if speed matters more. Quesadillas hold two days wrapped in foil and reheat gently in a skillet. Serve with salsa, sour cream, or lime wedges if you have them.
On the label
PASTEURIZED MILK AND SKIM MILK, BUTTERMILK, MILKFAT, JALAPEO PEPPERS, SALT, CONTAINS LESS THAN 2% OF SODIUM AND POTASSIUM PHOSPHATE, BELL PEPPERS, VINEGAR, OLEORESIN CAPSICUM, LACTIC ACID, ACETIC ACID, MILK PROTEIN CONCENTRATE, ENZYMES
Land O Lakes, cheese, serving 28 GRM, package 5 lb. Ingredients as printed on the label.
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Cooks as american cheese. Half of it left? Use up the american cheese.