Eat For Eight Bucks: Roasted Tomato Quesadillas With Cilantro Cream Recipe

• 1/4 cup sour cream
• 1/2 cup cilantro leaves
• 1 dash cayenne pepper
• Kosher salt
• 1 pint cherry tomatoes
• 1 teaspoon sugar
• 2 tablespoons olive oil
• Three 10-inch flour tortillas
• 4.5 ounces white cheddar, grated
• 1 cup fresh spinach

1. Adjust oven rack to middle position and preheat the oven to 350u0b0F. In small bowl, combine sour cream, cilantro, and cayenne. Season to taste with salt.
2. In large cast iron skillet or baking dish, toss tomatoes together with 1 teaspoon salt, sugar, and olive oil. Bake in oven until tomatoes have released a lot of liquid and their skins have begun to burst, 15 to 20 minutes.
3. Turn heat up to 450u0b0F and cook until skins are blistered, about 10 minutes. Remove from oven.
4. Divide the shredded cheese between three tortillas, arranging it on one-half of each. Top each with 1/3 of the spinach and about 10 tomatoes (you may have a few leftover).
5. Heat 12-inch cast iron skillet or grill pan over medium heat for 4-5 minutes. Fold tortillas in half and place 2 in skillet with cheese layer on the bottom. Cook until both sides are toasted and cheese is melted, flipping once halfway through cooking, 3 to 4 minutes.
6. Cut each quesadilla into quarters and arrange 6 on each plate. Top with cilantro cream and serve.

sour cream, cilantro, cayenne pepper, kosher salt, tomatoes, sugar, olive oil, three, white cheddar, fresh spinach

Taken from www.seriouseats.com/recipes/2011/01/eat-for-eight-bucks-roasted-tomato-quesadillas.html (may not work)