Gouda Cheese Quesadillas with Pico De Gallo

Ingredients

PICO DE GALLO:

• 1 1/2 cups chopped tomatoes (2 to 3 medium tomatoes)
• 1 medium avocado, pitted, peeled and cubed
• 1 small onion, finely chopped
• 1/2 cup minced fresh cilantro
• Juice of 1 medium lime
• Salt to taste

QUESADILLAS:

• 4 flour tortillas (8 inches)
• 12 ounces Hill Valley Dairy Gouda cheese, shredded (3 cups)
• 1 cup shredded cooked chicken

Instructions

Pico De Gallo:

1. Combine the pico de gallo ingredients in a large bowl. Season with salt to taste. Cover and refrigerate for at least 1 hour.

Quesadillas:

1. Place one tortilla into a large skillet over medium heat. Layer with half of the gouda and chicken. Top with 1/2 cup pico de gallo and a tortilla.
2. Cook for 2-3 minutes on each side or until cheese is melted. Transfer quesadilla to a cutting board. Cut into wedges. Repeat step with remaining ingredients.
3. Serve with remaining pico de gallo.

Cheesemonger Tip

Young gouda cheese has a sweet curd that’s buttery and creamy with a nutty finish. Aged gouda flavors are more complex with caramel notes and butterscotch sweetness; and it has a slight crystalline texture.