Quesadilla with Queso de Verano

I love quesadillas because of their absolute versatility. You can throw in all kinds of vegetables like mushrooms, tomatoes, leafy greens, etc. I’ve even used left over baked beans as a filling.

Ingredients (for 2 persons):

4 tortillas (two for each quesadilla)
1 square Silvery Moon Creamery Queso de Verano
1 small can refried beans
1 sweet onion
Your favorite salsa
Silvery Moon Creamery Probiotic Yogurt (or Cream Cheese as richer alternative)
Fresh cilantro (you can substitute chives or parsley)
Extra Virgin olive oil

Peel and slice the onion and sauté in olive oil with a bit of minced garlic, until the onion is glassy. You will use the same fry pan to fry the quesadillas. Chop the cilantro and set aside. Cut Queso de Verano into slices. Spread refried beans onto one side of each of the tortillas. Scatter the onions on one side of half the tortillas and add Queso de Verano slices. Place the other tortilla on top of the cheese (bean side down) so that you now have a flat tortilla sandwich. Place this in the fry pan and press down with a spatula to make sure the entire tortilla has contact with the hot surface. Heat over medium high heat flipping until both sides are golden brown. Remove from pan and cut into wedges. Scatter fresh cilantro over the slices and serve with salsa and yogurt.

These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. Try them out and let us know how you like them. Also, let us know if you have one to share info@silverymooncheese.com

2004 American Cheese Society

2004 American Cheese Society Award

American Cheese Society Winners

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French Herbed Curd – Second Place, American Cheese Society, 2004
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Rosemary’s Waltz – Second Place, American Cheese Society, 2004
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Tally Ho w/ Peppercorn – Second Place, American Cheese Society, 2004