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2 Tbs. unsalted butter, melted
4 (six-inch) flour tortillas
6 oz. grated Monterey Jack Cheese
Grilled Vegetable Relish (recipe follows)
Brush one side of each tortilla with butter and place buttered side on a hot griddle to toast. Divide shredded cheese equally over each tortilla so that it will melt while they are toasting. Spoon about 3/4-cup relish on two of the tortillas and place the other two tortillas on top to close the quesadillas. The tortillas should be golden brown and crispy.
Cut each quesadilla into four wedges and place on a serving platter. Drizzle with sour cream and serve with your favorite salsa or garnish with extra vegetable relish.