Longaniza Cones

Ingredients

• 4 large flour tortillas, cut in half

• 1 lb Longaniza, casing removed, cooked and crumbled

• 2 cups shredded Reynaldo’s Queso Quesadilla, divided

• Fresh cilantro, chopped, for garnish

• 1/2 cup sour cream

• 2 tablespoons chopped cilantro (for dip)

• 1 tablespoon lime juice

• Cone-shaped molds (metal or foil-wrapped)

Directions

1. Preheat oven to 375°F

2. Wrap each tortilla half, overlapping the edges to form a cone shape. Secure with a toothpick

3. Fill each cone with cooked Longaniza and a generous handful of shredded Queso Quesadilla

4. Place filled cones upright in a baking dish. Bake 12-15 minutes, or until tortillas are golden and crispy

5. Top with remaining shredded Reynaldo’s Queso Quesadilla and return to the oven for 2-3 minutes, until melted

6. Remove cones from molds. Garnish with chopped cilantro

7. Whisk sour cream, chopped cilantro, and lime juice together for the dipping sauce. Serve alongside the cones