The pimento cheese spread can be made in advance and stored in the refrigerator. Be sure to make some extra in case midnight snack cravings leave you with no other choice than to sneak a taste of this amazing spread.
Slideshow: More Tex-Mex Recipes
One 4-ounce jar chopped pimentos, rinsed and strained
Pinch of paprika
Pinch of cayenne pepper
Fresh ground black pepper
8 eight-inch flour tortillas
2 tablespoons vegetable oil
How to Make It
In a medium bowl, mix together the cheese, mayonnaise and pimentos with a fork. Season with paprika, cayenne, salt and pepper.
Arrange 4 tortillas on a work surface and top each with pimento cheese. Place remaining 4 tortillas on top to make 4 quesadillas.
In a large skillet, heat 2 tablespoons of vegetable oil. Add the quesadillas and cook over moderately high heat until golden and crisp, about 1 to 2 minutes per side. Add more oil to the pan if needed. Serve immediately.
The pimiento cheese can be made up to two days in advance and stored in the refrigerator.
Salsa and guacamole
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