Cheese Gooey (Quesadillo Flameda)
Submitted by nanner
Melty Monterey Jack cheese dip with sautéed bell peppers, mushrooms, and a splash of sherry. Scoop it up with warm flour tortillas for a quick Mexican-style appetizer.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThink of this as the laziest, most satisfying quesadilla you’ll ever make.
Bell peppers and mushrooms get sautéed with onions until soft, then a splash of sherry cooks down and concentrates all those savory flavors into something borderline addictive.
Toss in shredded Monterey Jack, hit the microwave for a couple minutes, and you’ve got a bubbling, gooey cheese dip that’s begging for warm flour tortillas.
No flipping. No pressing. Just pure melty, veggie-loaded goodness for eight hungry people.
Kitchen Tips
- Cook the sherry until completely evaporated so the dip isn’t watery
- Use a microwave-safe dish you can bring straight to the table for serving
- Warm your flour tortillas in a dry skillet for 30 seconds per side so they’re pliable and lightly toasted
Variations
- Add diced green chiles or a minced jalapeño for heat
- Stir in cooked chorizo or seasoned ground beef for a heartier dip
- Swap Monterey Jack for pepper jack to kick things up a notch
Ingredients
Directions
Chop bell pepper and slice mushrooms, then sauté until limp; add mushrooms and sherry.
Cook until all liquid is evaporated.
Add Jack cheese and microwave about 2 minutes.
Stir and zap 1 minute more.
Serve with flour tortillas.
Comments
