| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 12 |
|
Matzos |
| 1/4 |
c |
Butter or kosher-for-Passover vegetable oil, about |
| 2 |
c |
Shredded Monterey Jack yellow cheese |
| 2 |
c |
Shredded Cheddar cheese |
| 2 |
lg |
Tomatoes, thinly sliced |
| 4 |
|
Green onions, thinly sliced into 1-inch strips |
| 2 |
|
Green peppers, seeded and thinly sliced into 1-inch strips |
|
|
Salt, freshly ground pepper |
|
|
Ortega brand salsa or other kosher-for-Passover prepared salsa |
INSTRUCTIONS
Source: Joan Nathan, Copyrite 1996 - The Detroit News
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.
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 #081 by alotzkar@direct.ca (Al) on Mar 9, 1997
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