Crispy Open-Faced Quesadillas

Total Time
20mins
Prep 10 mins
Cook 10 mins

A quick and yummy recipe straight from Melissa d'Arabian Show: Ten Dollar Dinners, Episode: Football Fiesta

Ingredients Nutrition

Directions

  1. Preheat the broiler.
  2. Brush the tortillas on both sides with oil and lightly salt.
  3. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides.
  4. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
  5. Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.).
  6. Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, being careful not to burn.
  7. Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top.
  8. Sprinkle with cilantro and serve.
Most Helpful

5 5

I made this for a late light lunch. The quesadillas themselves are good, but it is the sauce that really makes this dish...the WOW factor. I will definitely be making these again however; I plan on adding chicken to them. Oh, and I think I will double the sauce next time so that there is extra for dipping. Thanks for posting Sharon. Made and reviewed for the 49th AUS/NZ Recipe Swap.

5 5

I like that you can dress these up by adding meat for a dinner entree, I used a whole wheat tortilla,personal preference, but the rest I followed the recipe. Another winner, Sharon! Thanks so much for posting. Made for one of KK's events!

5 5

We really enjoyed these...I used spinach and herb tortillas,which looked really pretty against the yellow cheese and the sour cream drizzle.
So simple and tasty....a great nibble with drinks!!