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.