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