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Chile−Cheese Quesadillas With Salsa
8
Corn tortillas
½
½
Cup Shredded Monterey Jack cheese
Cup Shredded medium−sharp or mild Cheddar cheese
3
2
−4 Teaspoon Canned green chiles
−3 Teaspoon Olive oil
2
1
Medium tomatoes, chopped and seeded (enough for 2 cups)
Small white onion, finely chopped
¼
Cup Fresh cilantro, minced
Large clove garlic, minced
3
Teaspoon Fresh lime juice
2
1
¼
Teaspoon White wine vinegar or tarragon vinegar
Jalapeno pepper (more or less, to your taste), seeded, veins removed, minced
Teaspoon Salt
For the Quesdillas: 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.
Chile−Cheese Quesadillas With Salsa
21
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