A variation of your regular quesdilla using lamb and panela cheese.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 16 oz. cooked lamb, chopped
- 4 flour tortillas
- 1 cup shredded panela
- 2 garlic cloves, crushed
- 1 jalapeno, fresh, seeded, veined and diced
- 1 tablespoon cilantro, chopped
- 1 teaspoon oregano
- 1/4 cup onion, chopped
- 1 teaspoon oil
- 1/4 cup crema or sour cream
Preparation:
Mix the cheese, cilantro, cumin, garlic, oregano and jalapeno with crema and set aside. Spread 1/2 of mixture on one tortilla.
Saute the onion and the lamb in the oil over medium heat until warm. Sprinkle 1/2 of the lamb on top of the cheese mixture. Cover with another tortilla. Place on a cookie sheet and repeat with remaining ingredients to make the second quesadilla.
Heat in a 475 degree oven until cheese is melted and tortilla is crisp, about 6 minutes.
