Hominy and Pepper Jack Quesadillas
Serves: 4
  • 1 recipe Cilantro Pesto
  • 8 medium (8 inch) flour tortillas (whole grain is nice)
  • 8 ounces pepper Jack cheese
  • 1 can (15 ounces) hominy, drained
  1. Make Cilantro Pesto; set aside. Set a griddle over two burners set over low heat while assembling quesadillas; a couple of minutes from cooking increase heat to medium-high.
  2. Place 4 of the flour tortillas on a work surface. Sprinkle a portion of half the cheese over each tortilla. Scatter hominy over cheese, and drizzle with pesto to taste. Sprinkle each with a portion of the remaining cheese; top with remaining tortillas.
  3. Working two at a time, cook quesadillas until crisp and spotty brown on one side, about 2 minutes. Turn and cook until spotty brown on remaining side, about 2 minutes longer. Cut into triangles and serve.
We used Chipotle Gouda, a new flavor by Boar’s Head that we found in the cheese case. If you can’t find it, any pepper jack-style cheese is fine.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/hominy-and-pepper-jack-quesadillas/