Eat for Eight Bucks: Roasted Tomato Quesadillas with Cilantro Cream

Ingredients

• 1 dash ground pepper 
• 1 pint cherry tomatoes 
• 0.5 cup cilantro leaves 
• 3 10-inch flour tortilla 
• 2 servings kosher salt 
• 2 tablespoons olive oil 
• 0.3 cup cream sour
• 1 cup pkt spinach fresh
• 1 teaspoon sugar 
• 4.5 ounces cheddar cheese white grated

Equipment

• bowl
• frying pan
• oven
• baking pan
• grill pan

Directions

1. Adjust oven rack to middle position and preheat the oven to 350°F. In small bowl, combine sour cream, cilantro, and cayenne. Season to taste with salt.
2. In large cast iron skillet or baking dish, toss tomatoes together with 1 teaspoon salt, sugar, and olive oil.
3. Bake in oven until tomatoes have released a lot of liquid and their skins have begun to burst, 15 to 20 minutes.Turn heat up to 450°F and cook until skins are blistered, about 10 minutes.
4. Remove from oven.
5. Divide the shredded cheese between three tortillas, arranging it on one-half of each. Top each with 1/3 of the spinach and about 10 tomatoes (you may have a few leftover).
6. Heat 12-inch cast iron skillet or grill pan over medium heat for 4-5 minutes. Fold tortillas in half and place 2 in skillet with cheese layer on the bottom. Cook until both sides are toasted and cheese is melted, flipping once halfway through cooking, 3 to 4 minutes.
7. Cut each quesadilla into quarters and arrange 6 on each plate. Top with cilantro cream and serve.