Olive Cilantro Quesadillas

Olive Cilantro Quesadillas sound … different, right? Well, they are! I just got a hankering to try this combination and it turned out to be surprisingly good. It’s really a very interesting and satisfying combination. Plus these are very, very simple to make.

The basic secret to these is to use sharp cheddar and cover each layer – so it’s a layer of cheese, a layer of sliced black olives, a layer of fresh cilantro leaves, then a lighter layer of the cheese. Leave at least a half inch around the outside as the cheese melts and oozes out. If you completely cover the tortilla, you’ll get a lot of cheese escaping outside the quesadilla.

I always use my quesadilla maker. It’s interesting how you can always find them dirt cheap at thrift stores when they’re so good at making quesadillas. For me it’s worth having one. Actually, I have about six of them, but that’s another story. Another thing about this appetizer – I always have cans of black olives. I don’t always have fresh cilantro, but I do make cilantro spreads which would also be good in this.

Try this one – I’ll be making this over and over again, particularly for guests.

Olive Cilantro Quesadillas

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Super simple, unusual, and satisfying appetizer that everyone loves

Author: Anita

Recipe type: appetizer

Cuisine: Mexican

Serves: 1 serving

Ingredients

• 2 tortillas
• sharp cheddar cheese, shredded
• cilantro leaves, chopped, no stems
• diced green chiles

Instructions

1. Note: It's easiest to make these with a quesadilla maker and just assemble right on the quesadilla maker. If you don't have one, just assemble on an appropriate sized skillet. Easiest way to flip it to cook the top side is when cheese is melted, slide quesadilla onto a plate, invert the skillet over the plate and flip it. Then lightly brown the other side of the quesadilla.
2. Place tortilla on quesadilla maker or skillet. Cover with a light layer of sharp cheddar cheese leaving a half inch space at edge of tortilla.
3. Cover with a layer of diced green chiles, then a layer of sliced black olives, and a layer of cilantro leaves.
4. Top with another light layer of shredded cheese and the second tortilla and cook over medium heat until cheese is melted and tortilla is lightly browned.
5. If using a skillet, flip to lightly brown the top side using the above method.
6. Enjoy!

3.5.3208