Cheese Quesadillas with Salsa Fresca

Cheese Quesadillas with Salsa Fresca
(Adapted from Williams Sonoma "Sauce")
Serves 2 (makes 3 Quesadillas)

Ingredients

For the salsa:
4 tomatoes
Bunch of chives
Cooked corn (optional)
Large 1/2 cup fresh cilantro
1 tbsp lime juice
Drops of Tabasco (optional)
S&P

For the quesadillas:
Olive oil
6 flour tortillas
Shredded mix of Cheddar & Mozzarella, Monterey Jack if you have some
Chives
Sour cream to garnish

Directions

1. Make the salsa fresca: Dice the tomatoes and remove the seeds. In a large bowl mix all salsa ingredients. Tastes better freshly mixed but you can cover it in the fridge for about 4-6 hours. (I add corn to mine; Alex likes Tabasco in his)

2. Make the quesadillas: In a large pan, heat a scant amount of olive oil on medium heat.

3. Shred the cheese and mix it with freshly chopped chives.

4. Place one tortilla in the hot pan and top with a handful of cheese mixture being careful not to allow the cheese to go too close to the edges of the tortilla. When the cheese starts to melt, put another tortilla on top and press down with a spatula for about 30 seconds, then flip. Check to make sure the bottoms aren't burning and repeat with the rest of the tortillas.

5. Use a pizza cutter to cut the quesadillas, top with salsa fresca and a dollop of sour cream.