Tuesday, April 23, 2013


Cambozola Cheese Quesadilla is really just a few things from my refrigerator that I threw together for my lunch; I had no intention of posting it.  This is really not even a recipe…it’s a non-recipe!

I’m thinking of the versatility of this one dish.  Cambozola Quesadillas would be great as an appetizer; in this case I would serve just a half per person.  This would also make an amazing dinner; if you like you could add some slices of chicken or steak and serve it up with a salad!  A little spinach in the middle would be mighty tasty too.  Ooh, the possibilities…

It all came about because:

I had just a little Cambozola cheese leftover from...

...When I made this this sandwich.

I had just a few of these tortillas left from our taco dinner. 
These Nicaraguan style corn tortillas are my very favorite; they're thicker and denser than Mexican style.  My supermarket doesn't always carry them, but when I see them I snap them up.

I wanted to finish up the remnants of this Salsa with Mango & Chipotle.

When I saw the cheese doing this; it looked so tantalizing that I decided I had better snap a picture.

And this was the result:  The Cambozola cheese was divine with the corn flavor of the tortillas, and the salsa was just what was needed to keep the cheese from being too rich.

It was after just the first bite that I knew I had to share all this yumminess with you!


Serves 1 as an entree, 2 as an appetizer

2                          Soft Corn tortillas
3              slices     Cambozola cheese
1              tsp.        Grape seed or canola oil
3              Tbsp.      Salsa

   1.       Lay the slices of Cambozola cheese on one of the corn tortillas and lay the other corn tortilla on top of that to make a quesadilla.
   2.       Heat the oil in a non-stick skillet over medium to medium high heat.
   3.       Lay the quesadilla in the skillet and cook just until you see the cheese beginning to melt. 
   4.       Flip the quesadilla over and cook until the cheese is completely melted.
   5.       Remove from the quesadilla from the skillet.
   6.       Allow the quesadilla to set for about 2 minutes before cutting into wedges.
   7.       Serve with the salsa.

 Note:*  Change it up by adding slices of chicken or steak, and/or sauteed spinach!

You may also like:

Buffalo Chicken Tostadas
Pork Tenderloin Sweet Potato Tacos with Chipotle Sour Cream

Huevos Rancheros
Buttercup Squash & Chicken Enchiladas Verde

1 comment:

  1. Hi Kari, thanks for sharing this delicious quesadilla recipe. Great fro light lunch too.

    Best regards.