Mexican
Quesadilla a la Colombiana
Prep Time: 10 min | Cook Time: 8 min | Servings: 4 | Calories: 646
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Prep Time
10 min
Cook Time
8 min
Servings
4
Calories
646
You can’t go wrong with a quesadilla inspired by Colombian cuisine using plantains and chopped grilled cheese. It’s complemented with Sargento® Shredded Nacho & Taco Cheese melting perfectly along with sliced green onions and chopped tomatoes between soft flour tortillas.
Ingredients
- 1 very ripe plaintain, peeled (optional)
- 2 Tbsp. butter, melted, divided
- 8 (7 to 8-inch) flour tortillas
- 1-3/4 cups (7 oz.) Sargento® Shredded Nacho & Taco Cheese
- 1 cup chopped grilled chicken
- 1 cup chopped seeded tomato
- 1/2 cup sliced green onions or chopped cilantro
- 1/2 tsp. ground cumin
- Salsa (optional)
Directions
- If using plantain, wrap in plastic wrap; cook at high power in microwave oven 1 minute. Cool slightly; cut into 1/2-inch slices.
- Brush 1 tablespoon butter over 4 of the tortillas. Place buttered sides down on a large cookie sheet. Combine cheese and remaining ingredients (including plantain if using); mix well. Spoon mixture evenly over tortillas, spreading to edges. Top with remaining tortillas, pressing down to compact filling. Brush remaining 1 tablespoon butter over tops of tortillas.
- Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes longer. Cut into wedges. Serve with salsa, if desired.
