Sprinkle cheese over half of tortilla	Cut into pie-shaped pieces

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Quesadilla de Crema

Source: Ramon Gallardo, The Orlando Sentinel, May 7, 1981

Yield: 1 serving

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Ingredients

• 2 Tbsp butter

• 1 10-lnch flour tortilla (fresh)

• 3 1/4 oz grated Monterey Jack cheese

• 1 whole green chile peeled and roasted (split in strips)

• 1 oz sour cream

• 3 slices Jalapeno peppers

• Shredded lettuce and diced tomato for garnish

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Preparation

Sprinkle Monterey Jack cheese over one-half of the tortilla. Place chile pepper strips evenly over the cheese. Fold uncoated portion of the tortilla over the cheese, lightly pressing edges together to prevent cheese from spreading.

In a large skillet, heat butter over medium heat. Place stuffed tortilla in hot butter and fry each side until golden brown, making sure cheese is melted. (About 2 1/2 minutes each side.)

Place on serving platter and cut into four pie-shaped pieces. Top each piece with sour cream and 1 slice jalapeno pepper.

Garnish with shredded lettuce and diced tomato.