Easy appetizers and desserts

With these recipes, no matter what the score, your watch party will be a winner!

Easy cheese quesadillas with ranchera sauce

A Palatable Pastime
Stuff your quesadillas with cheese, veggies, or meat. Just be sure to use a good ranchera sauce.

By Sue LauA Palatable Pastime

14 ounces diced fire roasted tomatoes
Pinch ground cumin
1 tablespoon olive oil
1/4 medium onion
2 to 4 cloves garlic
2 fresh serrano or jalapeno chiles, stemmed and seeded
1 poblano chile, seeded and stemmed

Salt and pepper

For quesadillas

4-6 large flour tortillas
1 to 1-1/2 cups grated or crumbled cotija cheese (or other melting cheese)
1 cup sour cream (optional)

1. Saute onion, garlic, serranos, poblano pepper in olive oil until softened.

2. Cool mixture enough to process in a food processor with the fire roasted tomatoes (and their juice), ground cumin, salt and black pepper, pulsingmixture a few times to get a “chunky salsa” consistency.

3. Takeflour tortillas, and place on a heated griddle.

4. Sprinkle grated cotija or other melting cheese on one half of the tortilla, then fold the top over and brown on both sides as you would grilled cheese.

5. Serve quesadillas cut into wedges with a pizza cutter, along with dollops of ranchera sauce and sour cream.

Click here to read the full Stir It Up! blog post

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