REBEL CHEF SALSA WITH HAM & CHEESE QUESADILLA

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Owner/Copyright: Reckitt Benckiser

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Recipe courtesy of Antoine Sicotte, The Rebel Chef

Servings:

Prep Time: 10

Cook Time: 0

INGREDIENTS:

2 large tomatoes, diced

1 cucumber, diced

1/2 cup fresh cilantro

1 clove garlic

1 shallot

1 tbsp. honey

3 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce

salt and pepper to taste

DIRECTIONS:

To prepare salsa, combine and finely chop all ingredients in a food processor, but don't reduce to a puree. Serve with Loaded ham and Cheese quesadillas.

TIPS:

LOADED HAM AND CHEESE QUESADILLAS: heat 1 tbsp. olive oil in a pan. Place a tortilla in the pan and top with 1/2 cup grated cheddar cheese, two slices ham and some avocado slices. Spread a layer of red kidney bean puree on another tortilla and place, bean side down, over the tortilla in the pan. Lift quesadilla, add a bit more oil to the pan, and then flip. Cook until cheese is completely melted. Serve with a squeeze of lime, Rebel Cook Salsa and sour cream on the side for dipping.