Bacon and cheese quesadillas with Ballymaloe Jalapeno Pepper Relish
A lovely change from the traditional - try this quick and tasty Mexican style toasty.
Perfect served with a glass of cold Clóna Whole Fresh Milk...
- Makes 12—16 wedges
- 4 x 18cm (7inch) flour or corn tortillas
- Salt and pepper
- 100g Cheddar cheese, grated
- 100g bacon or ham, cooked and finely chopped
- Ballymaloe Jalapeno Pepper Relish
This is a Mexican version of a toasted cheese sandwich. The filling can vary according to what you have at hand. It is great for a quick snack, as a canapé or with a salad for lunch.
Lay a tortilla in an 18cm/7inch dry pan and place half the grated cheese and bacon on it, spreading the filling evenly to within 2cm of the edges.
Spread a thin layer of Ballymaloe Jalapeno Pepper Relish over a second tortilla (optional) and place, relish side down, on top of the filling. Place the pan on a low heat and fry until the quesadilla is crispy and golden on the outside and the cheese has melted in the middle. Slide the quesadilla onto a chopping board and cut into wedges. Repeat this process again for the second quesadilla. Serve immediately with Ballymaloe Jalapeno Pepper Relish and sour cream dip.