Chile cheese quesadillas recipe

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Quesadillas are Mexican sandwitches using tortillas instead of bread and a range of ingredients for the filling. This recipe is for chile and chese quesadillas served with freshly made salsa.
Preparation time: 5 minutes, Cooking time: 20 minutes, Serves: 2 


For the quesadillas
8 corn tortillas
2 cups shredded cheddar or Monterey Jack cheese
3 to 4 Tbsp canned green chiles
2 to 3 Tbsp vegetable oil

For the salsa
2 cups tomatoes, chopped and seeded
1 small onion, finely chopped
1/2 to 1 large clove garlic, minced (adjust to taste)
1/2 cup fresh cilantro (coriander), minced
1 fresh jalapeno pepper, seeded, veins removed and minced
3 Tbsp fresh lime juice
2 tsp white wine vinegar
Salt to taste


Make the salsa
In a glass bowl combine all ingredients and stir well. Refrigerate for one hour. Just before serving, drain any excess liquid.

Make the quesadillas
In a skillet or frying pan over medium high heat add 2 teaspoons of the vegetable oil and cook the tortillas, 1 at a time, for 2 minutes, until the bottom side of the tortillas is brown. Flip it over and brown the other side. Remove and continue with the remaining tortillas, adding more oil as needed.

Spread 1/2 cup of the cheese and 1/4 of the chiles on top of a tortilla. Top with another tortilla and repeat. Heat each quesadilla in the microwave until the cheese melts and serve with the salsa.
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