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Рецепт Chile Cheese Quesadillas
by Global Cookbook

Chile Cheese Quesadillas
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Ингредиенты

  • 8 x Corn tortillas
  • 1/2 c. Shredded Monterey Jack cheese
  • 1/2 c. Shredded medium-sharp or possibly mild Cheddar cheese
  • 3 Tbsp. Canned green chiles, up to 4
  • 2 Tbsp. Extra virgin olive oil, up to 3
  • 2 med Tomatoes, minced and seeded, (sufficient for 2 c.)
  • 1 sm White onion, finely minced
  • 1/4 c. Fresh cilantro, chopped, (optional, but recommended) lg Clove garlic, chopped
  • 3 Tbsp. Fresh lime juice
  • 2 tsp White wine vinegar or possibly tarragon vinegar
  • 1 x Jalapeno pepper, (more or possibly less, to your taste), seeded, veins removed, chopped
  • 1/4 tsp Salt

Инструкции

  1. These might be good at a Superbowl party.
  2. 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 proportionately over the cheese. Top with the remaining tortillas.
  3. If you have a skillet or possibly griddle large sufficient to accommodate all 4 quesadillas, hot it up and add in the oil. Over medium-high heat, cook the quesadillas 2 min or possibly till 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 tsp. of oil with each quesadilla.
  4. Serve hot with salsa.
  5. Makes 16 wedges.
  6. For the Salsa:Combine all ingredients in a non-metallic bowl; refrigeratefor 1 hour.
  7. Bring to room temperature, stir and drain any excess liquid.
  8. 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 extra virgin olive oil for cooking.
  9. Should you wish to turn up the heat in your salsa just a little, substitute a serrano chile for the jalapeno.