Smoked Cheddar Quesadillas with Yellow Tomato Salsa and Cilantro Lime Sour Cream

Ingredients

• 0.3 cup cilantro leaves 
• 4 servings coarse salt 
• 4 servings salt and pepper black
• 1 cup corn kernels frozen
• 4 12-inch flour tortilla ()
• 1 tablespoon cilantro leaves fresh chopped
• 2 tablespoons mint leaves fresh chopped
• 1  jalapeno seeded chopped
• 1  juice of lime juiced
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.5 pound pepper jack cheese 
• 0.3 medium onion red finely chopped
• 2 cups cream sour
• 0.5 pound cheddar cheese smoked white (preferred brand Cabot Vermont Cheddar)
• 3  tomatoes yellow seeded chopped

Equipment

• food processor
• bowl
• frying pan
• stove
• spatula

Directions

1. Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside.
2. Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green.
3. Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both.
4. Heat a large skillet over high heat.
5. Add oil and corn and quickly toss to warm. Season corn with salt and pepper and transfer onto a plate. Shred your cheeses, wipe out your pan and return it to the stove top over medium high heat.
6. Add a flour tortilla to the skillet. Cook 30 seconds, then flip tortilla. Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn. Fold tortillas over and press down gently with a spatula. Turn tortilla a few times to melt cheese.
7. Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream.