- 2 cups King's Choice® Edam cheese, grated
- 1 jar (16 oz.) thick and chunky salsa
- 12 8-inch flour tortillas
Remove rind from King's Choice® Edam cheese. Grate cheese on large holes of box grater. Set aside. Put salsa in strainer over a bowl to catch any liquid. Let sit 5 minutes. You will have approximately 1-1/4 cups drained salsa and 1/3 cups liquid reserve.
Place a flour tortilla on flat surface. Distribute approximately 1/2 cup of grated cheese on tortilla. Dab with 2-3 tablespoons salsa and top with second tortilla. Repeat process with remaining ingredients until you have 4 triple-decker quesadillas.
Heat 10 inch non-stick skillet over medium heat until hot. Place quesadilla in skillet and cook over medium heat for 3 minutes, pressing down lightly with spatula. Turn quesadilla over, and cook 2 to 3 minutes. Tortillas should be crisp and golden brown. Keep warm on tray in hot oven. Repeat process until all quesadillas are cooked. Cut each into six pieces. Serve immediately with drained salsa liquid for dunking.
*This triple-decker molten cheese “sandwich” makes a trendy and filling lunch or supper alongside a green salad.