WE are LOVING our homemade cheeses. You must pony up and get them done. They are so easy to make and a lot of fun. (And a little bit impressive if we say so ourselves!)
This is one way to use the Pepper Jack cheese. It is a little spicy and so perfect for quesadillas. It would also work very well in loads of other dishes. We just have to keep making it to find out! (We can't stop eating it once it is made...so a little control is required!)
Try it in any of these dishes:
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Tortillas Recipe
- 1 Batch Pepper Jack Cheese ready to use Recipe
- 2 small capsicum/bell pepper red and green
- 1 corn on the cob
- 1 spring onion
- 1 Handful fresh coriander or cilantro leaves only
- Extra Virgin Olive Oil (EVOO) for frying BUY
Do
- 1
Prepare the tortillas and cheese well in advance.
- 2
De-seed and dice the capsicums into small pieces and place into a mixing bowl. Slice the spring onion and roughly chop the coriander leaves.
- 3
Char the corn over an open gas flame, turning until it starts to pop. Cut the kernels from the cob and add to the capsicum and spring onion.
- 4
Prepare each quesadilla by slicing the Pepper Jack cheese and placing on the bottom tortilla. Top with the vegetable mixture and a little more cheese (so it will glue the top tortilla.) Press the top tortilla onto the filling and set aside.
- 5
Preheat a grill pan or frying pan for several minutes on a medium high heat. When ready to cook, drizzle with EVOO and transfer a quesadilla onto the hot pan. Cook for at least 4 minutes and the cheese is starting to melt, before flipping and cooking the other side for 2-3 minutes.
- 6
Serve cut into wedges with salsa, guacamole and lashings of sour cream.
