| Quesadillas 1
Two 8 inch flour tortillas
1/2 cup of grated Monterey Jack or Cheddar cheese
1 tablespoon of diced green chilies
1 tablespoon of chopped black olives
2 teaspoons of chopped onions
Set oven at 350ºF. to preheat. Place 1 tortilla on cookie sheet. Sprinkle with grated cheese, diced chilies, chopped black olives, and chopped onions. Cover with second tortilla and put in the oven for 10 minutes. Remove from oven. Eat with a fork or cut into quarters and use your fingers. |
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Quesadillas 2
8 (7 inch) flour tortillas
2 cups of grated cheese; Cheddar or cheese with hot peppers
Jalapeno peppers, sliced
Sliced green onions
Heat clean heavy medium skillet over medium heat. Brush with oil. Add 1 tortilla. Cover with 1/2 cup cheese and other ingredients as desired. Top with another tortilla. Cook until tortillas are brown and cheese melts, about 2 minutes per side. Transfer to work surface. Repeat with remaining ingredients, forming 4 Quesadillas. Cut each into 6 wedges. Quesadillas 3
4 flour tortillas
1/2 cup of shredded Cheddar or Monterey Jack cheese
4 ounces of chopped green chilies, no seeds
1 tomato, diced
2 green onions, chopped
Cooking oil or lard
Lay tortilla on working surface. Dip your hand in water, pat tortilla lightly, repeating until the top side is quite moist. Place 2 tablespoons cheese on top, which would be 1/4 the total amount. Put 1/4 green chilies, 1/4 tomato and 1/4 onions over top of cheese. Fold tortilla over and fasten with a toothpick as though you were pinning it closed with a straight pin. Fry in hot fat at least 1/2 inch deep. Turn often. Press edges together as it fries. Brown both sides. Repeat with other 3 tortillas. Serve hot. May be topped with guacamole sauce. Makes 4 appetizers. Variation: Bake in 350ºF. oven until cheese is melted. Cut in pie-shaped wedges to serve. Quesadillas 4
1 can (4 oz.) whole green chilies, drained
One 8 ounce package of Monterey Jack cheese
8 flour tortillas
3 tablespoons of oil
Topping:
1/2 cup of bottled mild or hot Taco sauce
1/2 cup of sour cream
1/4 cup of chopped scallions
Slit chilies in half, scrape out seeds, then slice each chili into lengthwise strips. Cut cheese into 8 equal parts. Place a piece of cheese and a few chili strips on top of each tortilla. Fold tortillas in half to make a turnover, secure with toothpick at open edge. Pour oil into medium size, straight-sided skillet. Place over medium heat. When hot, fry turnovers, one at a time on both sides until crispy and golden. Drain on paper towels. Remove toothpicks and serve with taco sauce, sour cream and scallions. |
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