Double Decker Quesadilla with Homemade Tomato Salsa

Here's another idea for serving with Homemade Tomato Salsa. All of the sudden, Mexican cuisines become so easy now that I have the salsa handy. Apart from the Cheesy Enchilada, I have also used it for pizza with great result.

I used Gouda cheese here because for some reason there's no Jack cheese in either Gourmet Market or Tops. I must have bought the last one from Villa Market. If you find Pepper Jack Cheese, go for it and omit the jalapeno pepper. I just thought mixing jalapeno pepper and the cheese together would generate similar taste to that of pepper Jack since that's what it's about (don't quote me, I never have pepper Jack before).

"Every bite is a surprise" Love the combination of sharp Cheddar and nutty, buttery Gouda.

Ingredients:
(makes 2 servings)

• 3 flour tortilla
• Pure sesame oil
• 1/2 cup sharp Cheddar cheese, grated
• 1/2 cup Gouda cheese, grated
• 1 small pickled jalapeno pepper, sliced

To Serve:

• Homemade Tomato Salsa
• Mexican Grilled Pepper and Corn Salad (or Guacamole)
  
• Sour cream (1 TB lemon juice + cream)

1. Preheat oven at 120C. Lay a piece of baking paper over baking tray.
   
2. Brush a piece of tortilla with just enough sesame oil. Place it greased side down on the baking paper. Sprinkle Cheddar cheese over.
3. Top it with a second flour tortilla. Put on top Gouda and jalapeno pepper. Cover with the third piece of tortilla. Brush top with sesame oil.
4. Bake in the oven for 10 minutes or until the cheeses melt.
5. Let it cool and set for 5 minutes. Cut it into 6 wedges. Serve with Homemade Tomato Salsa and sour cream.