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04

Mar 2019

Bacon and cheese quesadillas with Ballymaloe Jalapeno Pepper Relish

By: Clóna West Cork Foods | Tags: Ballymaloe, Ballymaloe Jalapeno Pepper Relish | Comments:

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...

Ingredients

  • 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

 

Method

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.