Quesadillas Ricas
Source of Recipe
Clyde Nelson, Chef/The Home Ranch, Clark, CO. The National Cowboy Hall of Fame Chuck Wagon Cookbook
List of Ingredients
1 medium onion chopped
1 fresh poblano chile pepper roasted, peeled
seeded, and chopped into 1/2" pieces
1 medium red bell pepper roasted, peeled
seeded, and chopped into 1/2" pieces
1 ripe mango peeled, pitted
and cut into 1/4" pieces
2 tablespoons chopped fresh cilantro
8 ounces barely ripe Brie rind remover
and thinly sliced or
Monterey jack cheese coarsely shredded
8 flour tortilla (7 inch round)
2 tablespoons unsalted butter melted
2 tablespoons vegetable oilRecipe
Bring a small saucepan of water to a boil over high heat. add the onion,
cover and remove from the heat. Let stand until the onion is wilted, about
10 minutes. Drain well and transfer to a small bowl. Stir in the chopped
chile and bell pepper, mango, and cilantro. Cover and set aside.
Place 1/8th of the cheese on the bottom half of a tortilla. Top with 1/8th
of the mango mixture. fold the top half of the tortilla over to form a
half moon and enclose the filling. Use a toothpick to secure the tortilla.
Continue the process with the remaining ingredients.
Make a medium-hot fire in the bottom of a charcoal grill.
In a small bowl, combine the melted butter and oil. Lightly brush both
sides of the quesadillas with some of the butter mixture. Grill the
quesadillas for 30 seconds. Rotate them 90 degrees and grill for another
30 seconds. Turn over and continue grilling until the cheese begins to
melt, about 1 minute. Transfer to a cutting board, remove the toothpicks,
and cut each quesadilla into 3 wedges. Serve immediately.
|
|
member logon
