Crispy Open-Faced Quesadillas

• large flour tortillas↗2

  10-inch

• olive oil↗2 tablespoons
• kosher salt↗
• sour cream↗1⁄4 cup
• lime↗1

  zested and juiced

• ground cumin↗1⁄2 teaspoon
• fresh ground black pepper↗
• shredded cheddar cheese↗1 1⁄2 cups
• chopped fresh cilantro1 tablespoon

  (or 1 teaspoon dried parsley) or 1 tablespoon fresh parsley leaves (or 1 teaspoon dried parsley)

Step-by-step instructions

1. 1

   Preheat the broiler.

2. 2

   Brush the tortillas on both sides with oil and lightly salt.

3. 3

   Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides.

4. 4

   Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.

5. 5

   Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.).

6. 6

   Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, being careful not to burn.

7. 7

   Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top.

8. 8

   Sprinkle with cilantro and serve.