Crispy Open-Faced Quesadillas

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

• Ready In: 20 mins
• Yields: 16 wedges

Ingredients

• 2  large flour tortillas (10-inch)
• 2  tablespoons olive oil
•  kosher salt
• 1⁄4 cup sour cream
• 1  lime, zested and juiced
• 1⁄2 teaspoon ground cumin
•  fresh ground black pepper
• 1 1⁄2 cups  shredded cheddar cheese
• 1  tablespoon  chopped fresh cilantro (or 1 teaspoon dried parsley) or 1  tablespoon fresh parsley leaves (or 1 teaspoon dried parsley)

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.