More than a fourth of the Bible is predictive prophecy. Approximately one-third of it has yet to be fulfilled. Both the Old and New Testaments are full of promises about the return of Jesus Christ. Over 1,800 references appear in the Old Testament, and seventeen Old Testament books give prominence to this theme. Of the 260 chapters in the New Testament, there are more than 300 references to the Lord’s return – one out of every thirty verses. Twenty-three of the twenty-seven New Testament books refer to this great event. Three of the four other books are single-chapter letters written to individuals concerning a particular subject, and the fourth is Galatians, which does imply Christ’s coming again. For every prophecy on the first coming of Christ, there are eight on Christ’s second coming.

George Sweeting

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Mexican	Mesamexican, Mexican, Main dish, Lnet	6	Servings

INGREDIENTS

1 1/2	c	Grated manchego cheese
1	c	Grated panela cheese
1/2	c	Grated cotija cheese
6		Flour tortillas
1/2	c	Chipotle salsa (optional)
4		Poblano chiles, roasted, peeled, seeded & julienned
2	tb	Unsalted butter, melted

INSTRUCTIONS

In a bowl, mix together the cheeses.
Lay the tortillas on a counter. Divide the cheese mix into 6 portions and
spread over half of each tortilla. If desired, sprinkle about a tablespoon
of salsa over each. Arrange the chile strips evenly over the cheese. Fold
the tortillas over to enclose the filling and brush the tops with butter.
Preheat the oven to 350&deg;F.
Place a dry griddle or cast-iron skillet over medium-high heat. Place the
tortillas buttered side down in the pan. Cook until very light golden,a
bout 1 minute. Then brush the uncoated sides with butter and flip over.
Cook until golden, and transfer to a baking sheet. When all the quesa-
dillas are cooked, transfer the baking sheet to the oven and bake 10 min-
utes, until the cheese begins to ooze.
Serve hot, whole or cut into wedges.
NOTE: Manchego Cheese: There are two kinds of manchego used in mexican
cooking - and neither is the high-priced Spanish variety sold in upscale
cheese shops. There is a hard variety (called viejo) and a soft, semifirm,
golden one that is an excellent melter. The soft one is used most often for
cooking. Monterey Jack or muenster can be substituted.
Anejo Cheese: Also known as Cotija, is a salty, crumbly white cheese,
similar to feta in appearance. Romano or washed and dried feta are good
substitutes.
Panela Cheese: is a mild, milky-tasting, fresh white cheese often sold in
rounds. A ricotta, farmer's or dry cottage cheese can be substituted.
The reason Mary Sue and Susan like to use one part manchego, one part
panella and one-half part anejo is because they give a greater texture and
flavor than just one cheese, but is not a hard-and-fast rule. They both say
to go right ahead and use whatever you happen to have in the kitchen, or
experiment and come up with you own cheese mix.
SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena
Siegel.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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