Tomato and Jalapeno Cheese Quesadilla

Instructions

1. 1

   Begin by finely chopping the tomatoes, jalapeno, and garlic cloves.

2. 2

   Grate the fresco edam ball cheese and set aside.

3. 3

   Heat the olive oil in a large skillet over medium heat.

4. 4

   Add the chopped garlic and jalapeno to the skillet and sauté for about 2 minutes until fragrant.

5. 5

   Add the chopped tomatoes to the skillet and cook for another 3-4 minutes until they soften.

6. 6

   Remove the mixture from the skillet and set aside.

7. 7

   Place a tortilla in the skillet and sprinkle half of the grated cheese evenly over it.

8. 8

   Spread half of the tomato and jalapeno mixture over the cheese.

9. 9

   Top with another tortilla and cook for 2-3 minutes until the bottom is golden brown.

10. 10

    Carefully flip the quesadilla and cook the other side for another 2-3 minutes until golden brown and the cheese is melted.

11. 11

    Remove from the skillet and repeat the process with the remaining ingredients.

12. 12

    Cut the quesadillas into wedges and serve warm.