Pancetta and Cheddar Quesadilla


  • 1/2 lb pancetta, diced
  • 1/4 lb white sharp cheddar cheese, shredded
  • 2 tbs green chili peppers, chopped
  • 1/4 cup scallions, sliced
  • 1/2 cup salsa
  • 1/2 cup sour cream
  • 4 flour tortillas
  • Brown pancetta in a saute pan until crispy. Drain and set aside.
  • Divide pancetta, cheese, green chilies and scallions even over 1/2 of 4 tortillas.
  • Fold tortilla in half and cook in a large non stick pan over medium high heat for about 2 minutes pressing down with a spatula.
  • Turn the tortilla over and cook for another 2 minutes.
  • Cut into thirds and serve warm with salsa and sour cream.

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