Chile cheese quesadillas recipe  Share this recipe on FacebookQuesadillas 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
Ingredients 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
Directions 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.
Back to Chile cheese quesadillas recipe
Back to the Chile cheese quesadillas recipe
|
