| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Mexican |
Mr. food, Mrfood3 |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Shredded Monterey |
|
|
Jack-pepper cheese 10 |
|
|
ounces |
|
|
Ten 10-inch flour tortillas |
| 2 1/2 |
t |
Vegetable oil |
INSTRUCTIONS
Sprinkle 1/2 cup of the cheese over each of 5 tortillas and top with
the remaining tortillas, making "sandwiches." In a large skillet, heat
1/2 teaspoon oil over medium heat. Place 1 tortilla sandwich in the
skillet at a time and cook for 3 to 4 minutes, or until the cheese is
melted, turning halfway through the cooking. Remove to a covered
platter and repeat with the remaining sandwiches. Cut each finished
quesadilla into 4 wedges and serve. NOTE: I like to serve these with
sour cream, salsa, and sliced scallions. And for added cheese flavor,
after turning the quesadillas, I brush the top of each one with an
additional 1/2 teaspoon vegetable oil then sprinkle with a teaspoon of
grated Parmesan cheese. Converted by MC_Buster. NOTES : 5 melts
Converted by MM_Buster v2.0l.
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