| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
December 19 |
1 |
servings |
INGREDIENTS
|
|
Eight; (7- to 8-inch or |
|
|
; four 10-inch) flour |
|
|
; tortillas (or store |
|
|
; bought) |
| 3 |
tb |
Unsalted butter; melted |
| 2 |
c |
Grated Monterey Jack; (about 1/2 pound) |
| 1 |
c |
Cooked corn |
| 2 |
|
Fresh or pickled jalapeno chilies; or to taste, seeded |
|
|
; and minced(wear |
|
|
; rubber gloves) |
|
|
Guacamole and tomato salsa as |
|
|
; accompaniments |
INSTRUCTIONS
Arrange half the tortillas in one layer on a large baking sheet and
brush them lightly with some of the butter. Turn the tortillas over,
divide the Monterey Jack, the corn, and the chilies evenly among
them, and top the mixture with the remaining tortillas. Brush the
tops lightly with some of the remaining butter and broil the
quesadillas under a preheated broiler about 2 inches from the heat
for 1 minute, or until the tops are golden and crisp. Turn the
quesadillas carefully with a spatula, brush the tops lightly with the
remaining butter, and broil the quesadillas for 1 minute more, or
until the tops are golden and crisp. Serve the quesadillas, cut into
wedges, with the guacamole and the salsa.
Serves 4 as a first course or 6 as an hors d'oeuvre.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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