| Chile-Cheese Quesadillas
8 Corn tortillas
1/2 cup of shredded Monterey Jack
1/2 cup of shredded medium-sharp cheddar cheese
3 tablespoons of canned green chiles; up to 4
2 tablespoons of Olive oil; up to 3
2 medium Tomatoes, chopped
1 small White onion, finely chopped
1/4 cup of fresh cilantro, minced,
a large Clove garlic, minced
3 tablespoons of fresh lime juice
2 teaspoons of white wine vinegar
1 Jalapeņo pepper, or more if desired
1/4 teaspoon of salt
|
|
These might be good at a Superbowl party. From Texas Cooking Online: For the Quesadillas: Making quesadillas is like making tortilla sandwiches. Mix together the cheeses and spread equally on four of the tortillas. Sprinkle the chiles evenly over the cheese. Top with the remaining tortillas. If you have a skillet or griddle large enough to accommodate all 4 quesadillas, warm it up and add the oil. Over medium-high heat, cook the quesadillas 2 minutes or until bottoms are browned. Carefully turn them over and brown the other side. Remove from heat and cut each into quarters. If your skillet is smaller, cook quesadillas one at a time, using 2 teaspoons of oil with each quesadilla. Serve warm with salsa. Makes 16 wedges. For the Salsa: Combine all ingredients in a non-metallic bowl; chill for 1 hour. Bring to room temperature, stir and drain any excess liquid. Note: A considerable amount of fat can be removed from quesadillas by using low-fat cheeses. If fat is of great concern, try using non-stick cooking spray rather than olive oil for cooking. Should you wish to turn up the heat in your salsa just a little, substitute a Serrano chile for the jalapeņo. Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Jan 03, 1999, converted by MM_Buster v2.0l.
Back to Mexican recipes |
-