There are several ways to prepare quesadillas. They may be cooked in a skillet with butter, margarine, or Pam. You may use two small flour tortillas or one large tortilla, folded over. They may be cooked on a grill after being brushed with melted butter, or they may be microwaved as in the recipe below. Quesadillas may be served as an entree or cut into wedges and served as an appetizer. They are usually served with salsa as a topper.
EASY QUESADILLAS
- 2 flour tortillas
- 1 cup shredded Monterey Jack cheese or other quesadilla cheese
- 2 Tbsp minced green onion with tops
- 2 Tbsp canned or fresh diced green chiles (New Mexican, Jalapeno, or Poblano)
- Salsa of your choice
Place all ingredients on 1 tortilla on microwave plate. Place second tortilla on top. Microwave on Hi for 30 - 60 seconds, or until cheese is melted. Cut into wedges. Serve with salsa. Serves 2 as an appetizer.
QUESADILLAS
from the El Paso Chile Co. Texas Border Cookbook
- 2 poblano chiles or 4 long green chiles, or use jalapenos, if desired
- Nonstick cooking spray
- 4 (10") flour tortillas
- 3/4 lb. Monterey Jack cheese, thinly sliced
- 2 green onions, trimmed and sliced
Prepare chiles as directed elsewhere (blister, peel, seed and chop), or use canned. Lightly spray a large nonstick skillet with nonstick spray and set over medium heat. Lay 1 tortilla in the skillet. Arrange half the cheese evenly over the tortilla, covering it completely. Scatter half the chiles and half the onions over the cheese. Top with a second tortilla. Spray the upper tortilla lightly with the nonstick spray. Weight the quesadilla with a plate and cook 2-3 minutes, or until the bottom tortilla is crisp and lightly browned. Remove the plate and turn quesadilla with a long spatula. Weight it again and cook it another 2 minutes or until the cheese is melted. Slide onto cutting board and cut into 4 to 6 wedges. Transfer to plate and serve immediately. Repeat with remaining ingredients. Keep a bowl of Pico de Gallo or other salsa close at hand.
