Dipping Quesadilla

Overview

Forget about double-dipping. This quesadilla, made with Tillamook Garlic Chili Pepper Cheddar Cheese, was built to handle triple-, quadruple-, and even quintuple-dipping! If you dare.

“Quesadillas are truly one of my favorite things. Naturally, the best part is the melted cheese. How do we make it better? Start by using some interesting cheese and then let’s dip it in a cheese sauce. Too much of a good thing? I think not!” – Keegan Gerhard of D Bar Desserts

Ingredients

Cheese Dipping Sauce
1 cup (4 oz) Tillamook^® Shredded Mexican Blend Cheese
1 tablespoon chives or scallions, chopped
2 tablespoons roasted red pepper
2 teaspoons jalapenos, seeded & fine diced
2 cups (16 oz) Tillamook^® Natural Sour Cream
Salt and pepper to taste

Quesadilla
8 flour tortillas
4 spiced-rubbed free-range chicken breast, grilled
4 cups (16 oz) Tillamook^® Shredded Garlic Chili Pepper Cheddar Cheese
2 red bell peppers, grilled
2 onions, grilled
 

Preparation

Cheese Dipping Sauce
Combine all ingredients except sour cream together in a sauté pan and melt together over medium heat until well mixed (you may also do this in the microwave). Take off heat and fold in sour cream. Season with salt and pepper to taste. Serve warm.

Quesadilla
For each quesadilla distribute chicken, cheese, red bell peppers, and onions evenly on a flour tortilla. Top with another tortilla and toast on medium heat in a skillet or flattop or in a broiler until the ingredients are melted together. Let the quesadilla cool slightly and cut into eighths. Dip the smaller pieces into the Cheese Dipping Sauce and enjoy!