Quesadilla Style Grilled Cheese Sandwiches with Pico de gallo

From the first fresh ripe red tomato until the end of the season, we have garden fresh pico de gallo.  In spite of the last three weeks of no rain and 100 degrees plus weather, this "Tomato" season is still in full force with tomatoes coming in ripe and fresh.

To continue with the tomato theme,  I am sharing with you my pico de gallo recipe that I love to serve up with Quesadilla Style Grilled Cheese.

I am using a "Garden Salsa Hot Pepper" and a "Biker Billy" jalapeno pepper in my pico de galla recipe.  This is my first year growing "Garden Salsa Hot Peppers" because the "Biker Billy" jalapeno transplants didn't fare that well.   While "Biker Billy" jalapenos are my all time favorite for "heat" and flavor, I have to admit I am pleased with the addition of the Bonnie Plant's "Garden Salsa Hot Peppers" to my salsa and pico de gallo.  The two distinct peppers in the pico de gallo added another layer of zest and heat to the dish without overpowering it.  If you get a chance to try it out, you won't be disappointed.  But, if you don't have one or the other, go ahead and use what you have for hot peppers.

 I like my pico de gallo dry, so I seed all my tomatoes before chopping them up real fine.  The way I seed them is to cut them in half and gently squeeze over the sink until all the seed pods and gel around the seed pods come out, sometimes I poke my finger in the pocket to remove the seeds and surrounding gel.  If you don't have a garbage disposal, squeeze the seeds out over a plastic bag to drain and toss in the garbage or compost pile.

Pico de Gallo Recipe:

• 4 large ripe tomatoes, seeded and finely chopped.
• 1 "Garden Salsa Hot Pepper", finely chopped (I use the seeds to add heat to my pico de gallo, if your family doesn't like heat, remove the seeds)
• 1 "Biker Billy" jalapeno pepper, finely chopped (for less heat, remove the seeds)
• 1/4 cup finely chopped onion
• 1 teaspoon finely chopped garlic
• 1 Tablespoon cilantro (fresh finely chopped is best, but I had to use dry in a pinch - if you use fresh, add another tablespoon.)
• Juice from 1/2 lime (if you use canned lime juice, slowly add until it is at the flavor you like)
• Salt and pepper to taste

That is all there is to it, mix it all up in a bowl and serve!  In our home we never have left overs, but if you do, make sure to refrigerate!

Now here is how I make Quesadilla Style Grilled Cheese Sandwiches:

To make two quesadilla style grilled cheese sandwiches, you will need:

• 3 slices American cheese (I am old school and stuck on Velveeta)
• 3 oz finely sliced cheddar cheese (I used Collier's because it is one of the cheddar cheeses that has a slight sweet taste, which compliments the Velveeta and contrasts well with the pico de gallo)
• 4 flour tortillas
• 2 Tablespoons butter (I only use organic)
• 1 Tablespoon olive oil (in the pan to prevent over-browning of the butter)

 

Pour olive oil in a frying pan, spread around, turn the heat to medium.  Lightly butter one tortilla, place it in the frying pan butter side down.  Place the American cheese on top of the tortilla, then put the cheddar cheese on top of that covering any spaces.

Butter another tortilla and place it on top of the cheese.  In a minute or two, the tortilla will brown, when it browns, turn it over to let the other side brown.  Do this carefully, as the cheese will have melted.  You have to flip it like a pancake, if you want to keep the cheese from sliding out.

Keep the cheese that spills out the sides and let it brown up crisp.  You can put them on top when done.  The kids will love the cheesy crunchy bits!

When it is browned on both sides, put on a plate to cool for a couple minutes and put another buttered tortilla on the fry pan, layer with cheese, and brown.  You do not have to add more olive oil for the second one. Let that one cool too.

If you try to slice it too soon, the cheese will spill out all over the place.  I use a pizza cutter to slice, but you could use a knife instead.

I serve my quesadilla style grilled cheese sandwiches topped with the fried cheese bits alongside a good serving of garden fresh pico de gallo.  The tangy spicy heat of the pico de gallo is a perfect match with the quesadilla style grilled cheese - spicy, creamy, sweet-sharp, crunchy, and bright all in one delicious bite!  And bonus - it is so easy to make!