Chile-cheese Quesadillas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 8 | Corn tortillas | |
| 1/2 | c | Shredded Monterey Jack |
| cheese | ||
| 1/2 | c | Shredded medium-sharp or |
| mild Cheddar cheese | ||
| 3 | T | Canned green chiles, up to 4 |
| 2 | T | Olive oil, up to 3 |
| 2 | Tomatoes, chopped and | |
| seeded enough for 2 | ||
| cups | ||
| 1 | White onion, finely chopped | |
| 1/4 | c | Fresh cilantro, minced |
| optional but | ||
| recommended | ||
| Clove garlic, minced | ||
| 3 | T | Fresh lime juice |
| 2 | t | White wine vinegar or |
| tarragon vinegar | ||
| 1 | Jalapeño pepper, more or | |
| less to your taste | ||
| seeded veins removed | ||
| minced | ||
| 1/4 | t | Salt |
INSTRUCTIONS
These might be good at a Superbowl party. From Texas Cooking Online: 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. 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 jalapeño. Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Jan 03, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2413
Calories From Fat: 1392
Total Fat: 157.5g
Cholesterol: 363.7mg
Sodium: 6177.3mg
Potassium: 1476.2mg
Carbohydrates: 124g
Fiber: 14.8g
Sugar: 8.8g
Protein: 132g