Name: Mini Cheese Quesadillas with Homemade Pico de Gallo
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 3 cloves garlic; 1 ½ jalapeño peppers; 1 ½ limes; 2 shallots; 1 ½ cups shredded cheese, Mexican blend; 12 small flour tortillas; 3 tomatoes; butter, unsalted; salt

Mini Cheese Quesadillas with Homemade Pico de GalloMini Cheese Quesadillas with Homemade Pico de Gallo — a 30-minute snack recipe with 10 ingredients, serving 6.Ingredients

1 small bunch cilantro

3 cloves garlic

1 ½ jalapeño peppers

1 ½ limes

2 shallots

1 ½ cups shredded cheese, Mexican blend

12 small flour tortillas

3 tomatoes

butter, unsalted

salt

Instructions

Wash and dry the fresh produce.

Juice limes into a medium bowl.

Small dice tomatoes. Add to the bowl with the lime juice.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level, then mince. Add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Peel and mince shallots and garlic. Add to the bowl, along with salt, and stir to combine the pico de gallo. Set aside.

Arrange tortillas on a flat surface. Place 2 tablespoons of cheese on one side of each tortilla, then fold in half to close.

Preheat a large skillet over medium heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches, add quesadillas and cook, flipping once, until cheese is melted and tortillas are golden, 1-1½ minutes per side. Remove to a plate.

To serve, divide quesadillas between plates. Top with pico de gallo and enjoy!

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