| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Poultry |
4 |
Servings |
INGREDIENTS
|
|
Flour tortillas |
|
|
Shredded cheddar |
|
|
Leftover turkey meat; shredded or ground mixed with enough BBQ sauce to coat |
|
|
Chopped parsley |
|
|
Washed spinach leaves |
|
|
Shredded monterey jack |
INSTRUCTIONS
From: "Christin (Dmstc Goddess)" <tabbi@icubed.net>
Date: Tue, 20 Aug 96 18:12:58 EDT
These look difficult but once you make it the first time, you'll get the
hang of it in no time flat.
Lay out all ingredients on a large work surface such as kitchen table. Heat
a skillet on high. While you are assembling a quesadilla, have one
browning at the same time. Remember to brown both sides.
Assembly: Place ingredients in the order listed above on top of one
tortilla. Cover with another tortilla and press down with open palm to
flatten.
Cutting: The easiest way to do this is with a clean pair of sharp
scissors. All them to cool down enough to handle and cut into 4 triangles.
These are great for parties and you can make them ahead and reheat in the
oven.
JEWISH-FOOD digest V96 #004
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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