Cheddar Cheese Quesadillas

Featured artisan cheese: Grafton 2 Year Aged Cheddar

The tradition in handcrafted cheese in Grafton Village dates back to 1892, when local dairy farmers delivered their raw milk to the village creamery to have it turned into cheese. Today, our cheddars range from one through four years in the aging process (sometimes even longer). With each year, a new flavor profile emerges.

4 Year Aged Cheddar: This outstanding cheddar has a pronounced, mature flavor, smooth finish, and a drier, crumbly texture that makes aged-cheese lovers sing.

3 Year Aged Cheddar: Boldly complex with immediate impact, this full-flavored cheese is imbued with that distinctive cheddar “bite” that’s balanced by a sweet, creamy finish.
2 Year Aged Cheddar: Our signature cheddar has earned national acclaim for its mellow tartness, creamy mouthfeel and unforgettable individuality. Our most honored cheese, with more than a dozen recognized awards.
1 Year Aged Cheddar: Creamy and rich, our youngest selection presents the comforting flavor and broad appeal of an old-fashioned farmhouse cheddar.

Method:

For the quesadillas: Place 4 flour tortillas flat on a work surface. Sprinkle an equal amount of cheese on each tortilla, spreading it to within 1/2 inch of the edges. Place one-fourth of the minced cilantro on top of each. Place the remaining tortillas on top to form quesadillas. Preheat the oven to 275ºF.

Heat an 8- to 10-inch nonstick skillet over medium heat. Brush both sides of the quesadillas with oil, using about 2 tablespoons in all. Brush the pan with some of the remaining oil. Place 1 quesadilla in the pan and cook until golden brown on both sides, turning once. Remove to a baking sheet. Continue with the remaining quesadillas. Place the quesadillas in the oven and heat for 5 to 10 minutes, until the cheese is melted and oozy.

To serve: Remove the quesadillas from the oven and cut each into quarters. Place 4 overlapping wedges on each individual heated serving plate. Top with 2 tablespoons of your favorite salsa. Garnish each with a sprig of cilantro and a sprinkling of bell pepper.