Green
Chile Quesadilla
2 flour tortillas
1 roasted green chile, stem, veins and seeds removed
1/2 C. grated mild cheese, cheddar, jack or a fresh Mexican cheese
Place half the cheese on one side of the tortilla. Stretch out the chile to fan
over the cheese.
Sprinkle the other half of cheese over the pepper. Place the tortilla on top and
grill the sandwich for just a minute on each side.
Or, place one tablespoon of olive oil in a heavy skillet. On medium heat, toast
the quesadilla for a few minutes on each side until the cheese has melted.
Serves one.
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Crab Quesadillas
4 (10-inch) flour tortillas
6 oz. shredded pepper Jack cheese, divided use
1 (6 oz.) can crab meat, well-drained, divided use
1 (4 oz.) can diced mild green chilies, divided use
3 T. minced cilantro, divided use
3 green onions, chopped, including some of dark green part, divided use
Optional garnish: sour cream
Optional garnish: salsa
Set all ingredients, except garnishes, next to stove.
Heat about 2 teaspoons vegetable oil in medium-large skillet, preferably
nonstick, on medium-high heat. Add 1 tortilla. Sprinkle with half of cheese,
crab meat, chilies, cilantro and green onions. Top with tortilla and press down
lightly with spatula.
Cook until tortilla is nicely browned and cheese is starting to melt, about 3-4
minutes. Carefully turn with flat spatula and cook opposite side until nicely
browned and cheese is thoroughly melted.
Repeat with remaining tortillas and filling ingredients. Cut each quesadilla
into 8 wedges and serve hot, offering bowls of sour cream and salsa as optional
garnishes.
Yield: 16 wedges.
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