Chile Cheese Quesadillas
8 corn tortillas
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded medium sharp or mild Cheddar cheese
3 to 4 tablespoons canned green chiles
2 to 3 tablespoons olive oil
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. If you have a skillet or griddle large
enough to accommodate all 4 quesadillas, warm it up and add the oil. Over medium
high heat, 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. If your skillet is smaller, cook quesadillas one at a time, using
2 teaspoons of oil with each quesadilla. Serve warm with salsa.
Makes 16 wedges.
For the Salsa:
2 medium tomatoes, chopped and seeded, enough for 2 cups
1 small white onion, finely chopped
1/4 cup fresh cilantro, minced, optional, but recommended
large clove garlic, minced
3 tablespoons fresh lime juice
2 teaspoons white wine vinegar or tarragon vinegar
1 jalapeno pepper , more or less, to your taste, seeded, veins removed, minced
1/4 teaspoon salt
Combine all ingredients in a nonmetallic bowl; chill for 1 hour. Bring to room
temperature, stir and drain any excess liquid.
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 olive oil for cooking.
Should you wish to turn up the heat in your salsa just a little, substitute a
serrano chile for the jalapeno.