| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Mexican |
Mr. food, Mrfood3 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Shredded Monterey Jack-pepper cheese; (10 ounces) |
|
|
Ten 10-inch flour tortillas |
| 2 1/2 |
ts |
Vegetable oil |
INSTRUCTIONS
Sprinkle 1/2 cup of the cheese over each of 5 tortillas and top with the
remaining tortillas, making "sandwiches." In a large skillet, heat 1/2
teaspoon oil over medium heat. Place 1 tortilla sandwich in the skillet at
a time and cook for 3 to 4 minutes, or until the cheese is melted, turning
halfway through the cooking. Remove to a covered platter and repeat with
the remaining sandwiches. Cut each finished quesadilla into 4 wedges and
serve.
NOTE: I like to serve these with sour cream, salsa, and sliced scallions.
And for added cheese flavor, after turning the quesadillas, I brush the top
of each one with an additional 1/2 teaspoon vegetable oil then sprinkle
with a teaspoon of grated Parmesan cheese.
Converted by MC_Buster.
NOTES : 5 melts
Converted by MM_Buster v2.0l.
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