Mexican recipes
Chile cheese quesadillas
4 (1)
25 min
Serves 2
Mexican
Ingredients
- For the quesadillas For the quesadillas
- 8 corn tortillas 8 corn tortillas
- 2 cup shredded cheddar or Monterey Jack cheese 480 ml shredded cheddar or Monterey Jack cheese
- 3–4 tbsp canned green chiles 44–59 ml canned green chiles
- 2–3 tbsp vegetable oil 30–44 ml vegetable oil
- For the salsa For the salsa
- 2 cup tomatoes (chopped and seeded) 480 ml tomatoes (chopped and seeded)
- 1 small onion, finely chopped 1 small onion, finely chopped
- 1/2 to 1 large clove garlic, minced (adjust to taste) 1/2 to 1 large clove garlic, minced (adjust to taste)
- 1/2 cup fresh cilantro (coriander; minced) 120 ml fresh cilantro (coriander; minced)
- 1 fresh jalapeno pepper, seeded, veins removed and minced 1 fresh jalapeno pepper, seeded, veins removed and minced
- 3 tbsp fresh lime juice 44 ml fresh lime juice
- 2 tsp white wine vinegar 9.9 ml white wine vinegar
- Salt to taste Salt to taste
Method
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.
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.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.