But I never had imagined pimiento cheese spread on tortillas to make quesadillas. Prevention magazine’s September 2011 edition took care of that with its recipe section on perfect pairings. It paired the quesadillas featured here with Tortilla Soup, which I’ll feature in the very near future (attractive to me since the soup recipe includes squash).
The appealing feature about these quesadillas is that instead of opening a jar of grocery-store-ready canned pimientos, you make your own by sautéeing a small amount of chopped red bell pepper in a small skillet coated with cooking spray. When the pepper begins to brown and starts to soften, take it off the burner and mix it into the grated cheese. The red pepper’s what unlocks the door in this recipe. It kicks what could be just another spread WAY up another notch.
Once the spread covered half the tortilla, I folded the top over it and cooked it on my countertop grill. Easy! Waiting to cut it into wedges until after the quesadilla cools is important so the little cheese sandwiches will harden a little and not cut jaggedy.
Don’t need to convince me that pimiento cheese is God’s ultimate gift to the palate; here’s just one more way that it shines.
Grilled Pimiento-Cheese Quesadillas
2 ounces yellow Cheddar cheese, coarsely grated
1 tablespoon 0% Greek-style yogurt
2 tablespoons chopped roasted red bell pepper
1 1/2 teaspoon olive oil
1 1/2 teaspoon minced onion
1/4 teaspoon minced garlic
8 (6-inch) corn tortillas
Mix together the first 6 ingredients for pimiento cheese (makes 1/2 cup). Spread each of 4 tortillas evenly with 2 tablespoons of the pimiento cheese. Top with remaining tortillas; press to adhere. Heat grill pan coated with olive oil spray over medium-high heat (can also use countertop grill sprayed well). Grill quesadillas in batches; turn once until golden on both sides and cheese is melted, about 4 minutes. Let stand 5 minutes. Cut into wedges. Makes 4 servings.