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Bacon and cheese quesadillas with Ballymaloe Jalapeno Pepper Relish
This is a Mexican version of a toasted cheese sandwich. The filling can vary according to what you have at hand. It is great for a quick snack, as a canape or with a salad for lunch.
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Servings
12-16 wedges
Ingredients
  • 4 x 18cm (7inch) flour or corn tortillas

  • Salt and pepper

  • 100g Cheddar cheese, grated

  • 100g bacon or ham, cooked and finely chopped

  • 1—2 tsp chives, chopped
  • 1—2 tsp parsley, chopped
  • Ballymaloe Jalapeno Pepper Relish
Servings
12-16 wedges
Ingredients
  • 4 x 18cm (7inch) flour or corn tortillas

  • Salt and pepper

  • 100g Cheddar cheese, grated

  • 100g bacon or ham, cooked and finely chopped

  • 1—2 tsp chives, chopped
  • 1—2 tsp parsley, chopped
  • Ballymaloe Jalapeno Pepper Relish
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Instructions
  1. Lay a tortilla in an 18cm/7inch dry pan and place half the grated
cheese, bacon, parsley and chives on it, spreading the filling evenly to within 2cm of the edges. Season with salt and pepper. Spread a thin layer of Ballymaloe Jalapeno Pepper Relish over a second tortilla (optional) and place, relish side down, on top of the filling.
  2. Place the pan on a low heat and fry until the quesadilla is crispy and golden on the outside and the cheese has melted in the middle. Slide the quesadilla onto a chopping board and cut into wedges. Repeat this process again for the second quesadilla. Serve immediately with Ballymaloe Jalapeno Pepper Relish and sour cream dip.
Categories: Dinner

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