Hatch Pepper Cheddar Quesadillas

(4) 10-inch flour tortillas
8 oz Hatch Pepper Cheddar, cut into small pieces or shredded
3/4 lb tomatoes, seeded and chopped (about 2 medium)
1/2 cup fresh basil, coarsely chopped
Sea salt and freshly ground pepper

Place tortilla on a work surface. Distribute the Hatch Pepper Cheddar among the tortillas, covering only half of each and leaving a 1-inch margin at the edge. Follow with the tomatoes and basil, and sprinkle with salt and pepper to taste. Fold the tortilla in half to enclose the filling, creating a half moon. In a large nonstick skillet over medium heat, cook the tortillas, covered, until golden brown (about 3 minutes). Uncover, flip, and cook the second side until golden brown and the cheese has melted completely (about 2 minutes). Transfer the quesadilla to the oven to keep warm and repeat with the remaining quesadilla. Cut each quesadilla into four wedges and serve warm.

Makes 4 servings

Allergy Warning: Contains Milk

Click here for a printable version