Gluten Free Eagle Frank Quesadillas Recipe
We are gearing up for the Fourth of July, and what better way to celebrate than with a great big barbecue! Chef Walter has a recipe to make it a fantastic fourth!
Gluten Free Eagle Frank Quesadillas
A recipe by Walter Staib
Makes one quesadilla
¼ cup olive oil
Four 5-inch fresh corn tortillas
1 Dietz & Watson® Eagle Frank, grilled & sliced on a bias
8 ounce Dietz & Watson® New York Cheddar Cheese, shaved
2 tablespoons Dietz & Watson® Sliced Nacho Jalapeños
1 tomato, seeded and finely diced
2 tablespoons sour cream, for garnish
1 large sprig cilantro, for garnish
1 Dietz & Watson® Kosher Pickle
1. In medium skillet, heat the oil over medium heat.
2. Place 1 tortilla in the pan and top with ½ of the Eagle Frank and two ounces of the cheese.
3. Place the second tortilla on top. Sprinkle with half jalapenos & tomatoes then two more ounces of the cheese. Top with the third tortilla.
4. Top with the more half of the Eagle Frank and 2 ounces of the cheese.
5. Place another tortilla. Sprinkle the remaining tomato, jalapenos & cheese. Top with the forth tortilla.
6. Cook for 3 minutes, until well browned, flip, and cook for 3 minutes more until well browned and heated through.
7. Garnish with the sour cream, cilantro & kosher pickle.
