Smoked Cheese Multi-Grain Quesadillas
Looking for a quick tasty snack? It's easy to make your own smoked mozzarella (in less than a minute), add a handful of scallions and melt it together in minutes for a smokey and gooey satisfying treat.
Yield
2 servingsPrep
8 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
flour tortillas, whole wheat
10 inch |
*
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
| 2 | drops |
liquid smoke
|
*
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
flour tortillas, whole wheat
10 inch |
*
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
| 2 | drops |
liquid smoke
|
*
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 2.5 | ml |
garlic powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat a large non-stick skillet over medium heat.
Add the cheese into a zipper bag with one to three drops of liquid smoke (you don't need much), zip the top and shake. Voila, instant smoked mozzarella.
Place 1 tortilla onto the skillet.
Sprinkle about ¼ of the smoky cheese evenly over the tortilla.
Top with the green onions, garlic powder, salt and black pepper to taste.
Top with another ¼ of the cheese.
Fold over the other half of the tortilla.
Repeat the second tortilla, now both folded tortillas are in the skillet.
Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes.
To flip and cook the other side, another 3 minutes or more, until the cheese melts and the tortilla becomes golden, brown and crispy.
Slide both of them onto a cutting board, and cut each quesadilla into 4 wedges.
Serve warm with salsa and/or sour cream if desired.
