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Ethnic: Chile-Cheese Quesadillas

Source of Recipe

Anna-leigh, New Hampshire


List of Ingredients

8 corn tortillas
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded medium sharp or mild cheddar cheese
**SALSA**
4 tsp. canned green chilis
3 tsp. olive oil
2 medium tomatoes, chopped and seeded (2 cups)
1 small white onion, finely chopped
1/4 cup fresh cilantro, minced
1 clove (large) garlic, minced
3 tsp. fresh lime juice
2 tsp. white wine vinegar or tarragon vinegar
1 jalapeno pepper (more or less, to your taste),seeded, minced
1/4 tsp. salt



Recipe

Mix together cheeses, and spread equally on 4 tortillas.
Sprinkle chilis evenly over cheese. Top with remaining
tortillas.

If you have a skillet or griddle large enough to
accommodate all 4 quesadillas, warm it up and add oil. Over medium high-heat, cook quesadillas 2 minutes, or until bottoms are browned. Carefully turn over and brown the other side.

Remove from heat and cut each into quarters.

If your skillet is smaller, cook quesadillas 1 at a time,
using 2 tsp. oil with each one.

Serve warm with salsa.

Salsa:

Combine all ingredients in a non-metallic bowl; chill
for 1 hour. Bring to room temperature, stir and
drain any excess liquid.