Quesadilla may be my middle name. I mean they are just the perfect answer to fill up some boozy party guests or a quick weeknight meal. Upgrade your quesadilla game by using Pimento Cheese or better yet, Poblano Cheese instead. Consider making minis for parties and serving them up in holders made of lime wedges or purple cabbage. Don’t forget the fixings either. Create a complete spread by serving them up with salsa, sour cream, and cilantro.
RECIPE: Makes 4 quesadillas
1 cup Spicy Poblano Cheese
8 small flour tortillas
2 tablespoons olive oil
METHOD:
1. Spread an ample amount of cheese onto one flour tortilla, making sure to cover the entire area. A thickness of 1/4 inch is ideal. Top with another tortilla. Gently press together.
2. Heat olive oil in a skillet over medium-high heat. Place the quesadilla directly onto the warm skillet. Allow to cook for 3-4 minutes, or until golden brown and crispy. Flip and repeat the process for the following side. Remove from heat and quarter with a pizza cutter. Additional oil may be needed during the cooking process depending on the amount of quesadillas prepared. 
