2 tsp. Dijon mustard
1 C. Mexicali Wild Blend, cooked to directions
1 1/3 C. Shredded Monterey Jack Hot Pepper Cheese
8 6-inch flour tortillas
1 1/2 C. sweet onion, thinly sliced
8 thin slices deli roast beef
Prepared salsa, topping
Fresh cilantro leaves, topping
Cook Mexicali Wild Blend to package directions. In medium mixing bowl, combine mustard, Mexicali Wild, cheese and; spread onto 4 tortillas.
Layer each with onion and beef slices; top with another tortilla.
Preheat griddle over medium heat; spray with cooking spray. Fry quesadilla 2-3 minutes. Spray top of quesadilla with cooking spray; turn gently, cook until cheese melts.
Cut into wedges and top with salsa and cilantro.
Yield: 4 main servings or 16 appetizers
Oven directions: Preheat oven to 375*. Place prepared quesadillas on greased cookie sheet; spray tops with cooking spray. Bake 5 minutes until golden.
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