Green Chili And Monterey Jack Quesadillas
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
47
Sourness
50
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsp
Vegetable Oil3 tbsps
Water (about)1 cup
Cilantro (chopped fresh)8 tbsps
Tomato Salsa (purchased fresh)Directions:
1
Heat 3 tablespoons oil in heavy large skillet over medium heat
2
Add chilies
3
Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes
4
Uncover
5
Add garlic; sauté 1 minute
6
Transfer to medium bowl
7
Stir in cilantro
8
Season chili mixture to taste with salt and pepper
9
Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat
10
Add 1 tortilla to each skillet
11
Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa
12
Top each with 1 tortilla
13
Cook until bottoms are golden brown, about 3 minutes
14
Turn quesadillas over
15
Cook until bottoms are golden brown and cheese melts, about 3 minutes
16
Transfer to cutting board
17
Cut each quesadilla into 6 wedges
18
Transfer to platter
19
Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa
20
Serve hot
21
Heat 3 tablespoons oil in heavy large skillet over medium heat
22
Add chilies
23
Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes
24
Uncover
25
Add garlic; sauté 1 minute
26
Transfer to medium bowl
27
Stir in cilantro
28
Season chili mixture to taste with salt and pepper
29
Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat
30
Add 1 tortilla to each skillet
31
Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa
32
Top each with 1 tortilla
33
Cook until bottoms are golden brown, about 3 minutes
34
Turn quesadillas over
35
Cook until bottoms are golden brown and cheese melts, about 3 minutes
36
Transfer to cutting board
37
Cut each quesadilla into 6 wedges
38
Transfer to platter
39
Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa
40
Serve hot
41
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets
42
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets