Friday, June 12, 2015

Gruyere, Swiss cheese and Dill Pickle Quesadillas with Tomato Soup Crema

One of the best things on the planet to me is any kind of grilled bread and cheese. I mean who doesn't love a really great grilled cheese. Buttery crispy browned goodness mixed with melty smooth delicious creamy cheese. It's delicious.

Well the Mexican version of that great grilled cheese sandwich is or course the quesadilla. Usually stuffed with chili flavored ingredients and other fixings melded together with melted soft delicious cheese.

So having to make lunch the other day I discovered this blend of grilled cheese ingredients with a tortilla shell. I had a few things in the fridge and decided to experiment. Well it came out deliciously. It's a bit of a strange flavor combo I admit. But all together it really is quite amazing. Especially if you like dill pickles.

Gruyere Swiss Cheese and Dill Pickle Quesadillas with Tomato Soup Crema

10 tortillas ( large burrito sized flour)
12 oz grated swiss and gruyere half and half mixed together
6 oz softened cream cheese
6 oz boursin cheese
1 jar dill pickle chips
1 tablesoon dijon mustard


In a small mixing bowl beat cream cheese, boursin and mustard together
Divide evenly on five of the tortillas and spread evenly
Place dill pickle chips around the tortillas about 8 to 10 per tortilla
Sprinkle each with the cheese mixture dividing among the tortillas
Press another tortilla on top of each

In a non stick skillet place a little oil or spray pan with oil spray
Cook each quesadilla till slightly browned and the cheese is well melted
Place on baking tray and keep warm in low oven
Repeat with all the quesadillas
When ready to serve slice each into 8 wedges and plate
Serve with tomato soup crema

Tomato Soup Crema

1/2 can tomato soup concentrate
8 oz of sour cream
1 1/2 tablespoon chopped fresh basil
1 tablespoon grated parmesan cheese


Mix all ingredients together and let sit for at least 2 hours before using so flavors mary together

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