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Chile-Cheese Quesadillas with Salsa




Source of Recipe


Internet


List of Ingredients




8 Corn tortillas
½ C Shredded Monterey Jack cheese
½ C Shredded medium-sharp or mild Cheddar cheese
3-4 T Canned green chiles
2-3 T Olive oil

2 Medium tomatoes, chopped and seeded (enough for 2 cups)
1 Small white onion, finely chopped
¼ C Fresh cilantro, minced (optional, but recommended)
Large clove garlic, minced
3 T Fresh lime juice
2 t White wine vinegar or tarragon vinegar
1 Jalapeño pepper (more or less, to your taste), seeded, veins removed, minced
¼ t Salt


Recipe



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:

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