Chile Con Quesadilla

June 16th 2010

Remember my post about this superb Chile Con Queso? And also how I had truckloads of leftovers. Also I am sure you have had these evenings when you want to eat something *different* and not the leftovers from the day before or the day before that. And if that something could magically appear on your dinner table then that would be perfect now, would it not? 

Well, no more wishful thinking, this is almost like that.

Difficulty level : Easy

Time: 15 min

Ingredients

• 2 tbsp Chile Con Queso per quesadilla
• Flour tortillas ( 1 per quesadilla)
• Butter ( to grease)
• Sour cream ( optional) on the side

 Method de Preparation

1. Defrost the Chile Con Queso from the freezer and bring it to slighter hotter than room temperature.
2. Heat a pan on medium heat.
3. Grease a little bit with butter and start with the tortilla on the pan.
4. Repeat on the other side.
5. Once both sides are slightly brown, add the queso into one side and fold in half.
6. Using all your skills, transfer to a plate and serve hot with a dollop of sour cream on the side.
7. And you will not stop at one :)

Chef's Tip:  Don't tell me I did not warn you, if your queso is very liquid then you cannot eat this with your hands, use that fork and knife.

Variations: Heat a can of vegetarian refried beans or black beans in the microwave some and then mix with this queso to use as the stuffing for an instant bean-queso quesadilla or burrito.