Makes 6 servings

Ingredients

• 1 package (8 oz) Tillamook Tuscan Blend Shredded Cheese

• 1 cup chopped sun-dried tomatoes

• ½ fresh basil, chopped

• ½ cup chopped pine nuts

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon fresh oregano leaves, chopped

• 2 cloves garlic, minced

• 1/8 teaspoon salt

• Dash of fresh ground pepper

• 8 small flour tortillas

• ½ cup refrigerated sun-dried tomato sauce, warmed

Preparation

1. In a large bowl, combine cheese, oil, oregano, garlic, basil, pine nuts, salt and pepper. Allow the mixture to sit 10-15 minutes for flavors to meld.

2. Preheat grill or large cast iron skillet to medium high.

3. Sprinkle 4 tortillas with cheese mixture. Top each with a second tortilla to make a sandwich.

4. Brush skillet with olive oil and grill until tortilla is golden and crisp and cheese begins to melt.

5. Brush top side lightly with olive oil and flip to finish grilling.

6. Cut quesadillas into wedges and serve warm with warmed sun-dried tomato sauce.

2007 Oregon's Best Contest
Delicious, Nutritious - Summer Recipe Challenge, Dairy Farmers of Oregon
Cindy Bankston
Multnomah County