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Category: Sandwiches
Prep Time: Cook Time: Total Time:
8 Corn tortillas
1/2 cup Shredded Monterey Jack cheese and cheddar cheese
3-4 tsp canned green chiles
2-3 tsp olive oil
Salsa:
2 medium tomatoes, chopped and seeded (enough for 2 cups)
1 small white onion, finely chopped
1/4 cup fresh cilantro, minced
Large clove garlic, minced
3 tsp lime juice
2 tsp white wine vinegar or tarragon vinegar
1 Jalapeno pepper (more or less, to your taste), seeded, veins removed, minced
1/4 tsp salt
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 evenly over the cheese. Top with the remaining tortillas. Over medium-high heat, using 2 tsp of oil with each quesadilla, cook the quesadillas 2 minutes or until bottoms are browned. Carefully turn them over and brown the other side. Remove from heat and cut each into quarters. Serve warm with salsa. Makes 16 wedges.
For the Salsa: Combine all ingredients in a non-metallic bowl; chill for 1 hour. Bring to room temperature, stir and drain any excess liquid.
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CHILE-CHEESE QUESADILLAS WITH SALSA
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
8 Corn tortillas
1/2 cup Shredded Monterey Jack cheese and cheddar cheese
3-4 tsp canned green chiles
2-3 tsp olive oil
Salsa:
2 medium tomatoes, chopped and seeded (enough for 2 cups)
1 small white onion, finely chopped
1/4 cup fresh cilantro, minced
Large clove garlic, minced
3 tsp lime juice
2 tsp white wine vinegar or tarragon vinegar
1 Jalapeno pepper (more or less, to your taste), seeded, veins removed, minced
1/4 tsp salt
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 evenly over the cheese. Top with the remaining tortillas. Over medium-high heat, using 2 tsp of oil with each quesadilla, cook the quesadillas 2 minutes or until bottoms are browned. Carefully turn them over and brown the other side. Remove from heat and cut each into quarters. Serve warm with salsa. Makes 16 wedges.
For the Salsa: Combine all ingredients in a non-metallic bowl; chill for 1 hour. Bring to room temperature, stir and drain any excess liquid.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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