| 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 |
tb |
Canned green chiles; up to 4 |
| 2 |
tb |
Olive oil; up to 3 |
| 2 |
md |
Tomatoes; chopped and seeded, (enough for 2 cups) |
| 1 |
sm |
White onion; finely chopped |
| 1/4 |
c |
Fresh cilantro; minced, (optional, but recommended) |
|
lg |
Clove garlic; minced |
| 3 |
tb |
Fresh lime juice |
| 2 |
ts |
White wine vinegar or tarragon vinegar |
| 1 |
|
Jalapeño pepper; (more or less, to your taste), seeded, veins removed, minced |
| 1/4 |
ts |
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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