Recipe courtesy of Susan Dilleshaw, Bronze in the 2013 Great Midwest® “I ♥ Grilled Cheese” recipe contest.
1 Serrano pepper
1 bell pepper
1 red or white onion
2 teaspoons olive oil
1/4 c. cilantro
1 medium tomato
1 tsp. chili powder
1/2 tsp. ground cumin
1 c. Great Midwest® Jalapeño Jack cheese, shredded
Salt & pepper, to taste
1 c. Great Midwest® Salsa Jack cheese, shredded
6 8 8” flour tortillas
1 c. Great Midwest® Chipotle Cheddar cheese, shredded
1 c. salsa (optional)
1 c. sour cream (optional)
1/4 c. cilantro, chopped (optional)
Remove seeds and membranes from both peppers. Dice onions and peppers. Add oil to skillet. Sauté onion and peppers for 5 minutes. Remove from heat. Remove stems from cilantro. Chop tomato and cilantro and add to onion and pepper mixture. Add chili powder and cumin. Stir in Jalapeño Jack cheese. Salt and pepper to taste. Set aside.
Sprinkle Salsa Jack cheese on one half of each tortilla. Spread onion, pepper, tomato and Jalapeño Jack cheese mixture on top of Salsa Jack cheese. Top with Chipotle Cheddar cheese. Fold tortillas in half making semicircle shape. Lightly press down with spatula. Preheat stove-top skillet to medium. Spray tortilla with cooking spray and grill until lightly brown. Flip and cook opposite side. Remove from heat and cut each tortilla into 3 pie-shaped wedges. Place cheesa-dilla wedges on plate. Spoon salsa and sour cream over wedges. Top with cilantro to garnish.