Hopefully you’re still hungry after 3 of the 8 Days of Cabot, a delicious delving into the domain of Cabot Creamery Collective cheese. Today, we’re going to make another famous cheese dish with an authentic Mexican twist:
I actually got the idea for doing cactus quesadillas when I was making the chili rellenos. As much as I hate to admit, I just don’t have that much use for cactus in my daily cooking, but I had half a jar of cactus left.
And I had a block of Cabot 50% Reduced Fat Jalapeno cheddar cheese.
And then I had quesadillas.