INGREDIENTS

INSTRUCTIONS

Source: Joan Nathan  At least 11/2 hours before serving, line counter
top with 3 layers  white paper towels. Run each matzo under cool water,
making sure to  wet both sides. Place on towels and cover with single
layer of wet  paper towels. Allow to stand 1 hour or until it is of al
dente-lasagne-noodle texture. Remove wet paper towels. Allow matzos  to
dry additional 11/2 hours before using.  Heat enough butter in large
nonstick skillet to coat bottom of pan.  Place 1 matzo in skillet.
Sprinkle with a little of each cheese. Top  with some tomatoes, onions,
peppers, salt, pepper and finish with  dollop of salsa. Top with
another matzo.  When quesadilla has browned on 1 side and cheese begins
to melt, turn  quesadilla over and cook other side until crisp, adding
butter as  needed. Repeat with remaining ingredients. Allow quesadillas
to cool  before cutting each one on diagonal to make 4 triangles. Serve
with  additional salsa. Makes 8 servings.  Per serving: 461 calories;
24.2 g fat (9.4 g saturated fat; 47 percent  calories from fat); 72 mg
cholesterol; 807 mg sodium. Posted to  JEWISH-FOOD digest V97 #119 by
alotzkar@direct.ca on Apr 10, 1997

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