Quesadillas – Cream
by Editorial Staff
Summary
| Prep Time | 8 mins |
| Total Time | 8 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 200 g crème fraîche
- 200 g cream cheese
- 4 small chilli pepper (s), dried and crumbled
- 1 small clove garlic, crushed
- 250 g cheese (Emmentaler) or cheddar cheese, rated
- some Milk
- 2 dashes sauce (red pepper sauce)
Print Recipe
Pin Recipe Instructions
- Mix all ingredients together with a hand blender. Add a little milk to get a creamy consistency. Store in the refrigerator until use.
- Keeps cool for about 3 days (so far there has never been anything left to carry out long-term tests). The amount makes about one large café-au-lait bowl full.
- It also tastes good as a topping on scrambled eggs or simply mixed with hot noodles.
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