Grilled Quesadillas

• 3/4 cup Major Greys chutney
• 12 6-inch flour tortillas
• 1 1/2 cups sharp Cheddar cheese, grated on the large holes of a box grater
• 3/4 cup sour cream, for garnish
• Tomatillo Salsa (recipe follows)
• 1 1/2 pounds tomatillos, husks removed
• 1 jalapeno pepper
• 1 small yellow onion, finely chopped
• 2 tablespoons red-wine vinegar
• 1/4 cup chopped fresh cilantro
• Coarse salt and freshly ground pepper
• (makes 3 cups)

1. Preheat the grill.
2. Using a spatula, spread 2 tablespoons of the chutney evenly over 6 tortillas.
3. On each, sprinkle 1/4 cup cheese over the chutney; top with the remaining tortillas.
4. Grill until the cheese is melted and the tortillas are slightly golden, about 2 minutes on each side.
5. Using a sharp knife or scissors, cut each tortilla into 6 wedges.
6. Serve with sour cream and salsa.
7. Preheat the grill.
8. Roast the tomatillos and jalapeno until soft and slightly charred, about 10 minutes.
9. Set aside to cool.
10. Remove the charred skin from the jalapeno.
11. Halve the jalapeno lengthwise; remove the seeds.
12. Chop finely, and set aside.
13. Chop the tomatillos.
14. Place them in a bowl, and add the jalapeno, onion, vinegar, and cilantro.
15. Season with salt and pepper.

major, flour tortillas, cheddar cheese, sour cream, salsa, pepper, yellow onion, redwine vinegar, fresh cilantro, salt

Taken from www.epicurious.com/recipes/food/views/grilled-quesadillas-392176 (may not work)