Description
Delicious spicy chipotle quesadillas, filled with scallions, cilantro, chipotle peppers and jack cheese served with a delicious Greek yogurt dip!
Ingredients
- FOR THE QUESADILLAS:
- 2 teaspoons Canola Oil
- 8 Corn Tortillas
- 2 Scallions, Thinly Sliced
- 2 Tablespoons Chopped Cilantro
- 4 Canned Chipotle Peppers Packed In Adobo, Finely Chopped
- 1 cup Shredded Jack Cheese
- FOR THE DIP:
- ¾ teaspoons Chili Powder
- ¾ teaspoons Cumin
- ¾ cups Greek Yogurt
- Salt To Taste
Preparation
Place half of the oil onto a large cast iron pan (or large skillet) and set to medium-high heat.
Add two of the tortillas side by side, and top each with a quarter each of the scallions, cilantro, chipotle peppers and cheese. Top each with another tortilla.
Cook until the cheese has melted and the tortillas have lightly browned, 2-3 minutes per side. Remove cooked quesadillas to a plate. Add remaining oil to the pan, and repeat with remaining quesadilla ingredients.
Cut each quesadilla into six wedges and serve with dip!
To make the dip: In a medium bowl mix spices with yogurt and add salt to taste.
