International Quesadillas with Cilantro Sour Cream





Recipe and photo kindly provided by the National Hot Dog & Sausage Council, Washington, DC


2/3 Cup: sour cream
3 Tablespoons: fresh cilantro, washed, dried and chopped
1/4 Teaspoon: each salt and freshly ground black pepper
1/2 Pound: ready-to-eat TURKEY PEPPERONI, sliced thin
As needed: vegetable cooking spray
10 (7 to 8-Inch): flour tortillas, chili or salsa flavor preferred
3-1/3 Cups: grated Monterey Jack cheese
1 (7-Ounce) jar: roasted sweet red peppers, drained and chopped
1 Small: red onion, chopped
1 to 2: Fresh jalapeno peppers, seeded and minced
2-1/2 Teaspoons: dried oregano leaves
Cilantro Sour Cream


CILANTRO SOUR CREAM: Combine sour cream, cilantro, salt and pepper in a serving bowl. Cover and refrigerate until serving.
PEPPERONI QUESADILLAS: In a 12-inch skillet, over medium heat, cook pepperoni slices for 3-4 minutes. Transfer to a small bowl.
ASSEMBLY: For each quesadilla, spray the skillet with cooking spray, place a tortilla in the skillet, sprinkle with 1/3 cup cheese, cover with a layer of pepperoni slices, 2 teaspoons red peppers, 1 teaspoon onion, 1/8 teaspoon jalapeno, and 1/4 teaspoon oregano.
When the cheese is melted and all ingredients are hot, fold the tortilla in half, pressing the edges together.
SERVING: Cut each quesadilla into 3 wedges; serve warm with cilantro sour cream.