Bacon and cheese quesadillas with Ballymaloe Jalapeno Pepper Relish
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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.
Servings
12-16 people
Servings
12-16 people
Bacon and cheese quesadillas with Ballymaloe Jalapeno Pepper Relish
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings
12-16 people
Servings
12-16 people
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
Units:
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.