Mexican cheese melts (quesadillas)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Shredded Monterey Jack-pepper cheese; (10 ounces) |
| Ten 10-inch flour tortillas | ||
| 2½ | teaspoon | Vegetable oil |
Directions
Sprinkle ½ cup of the cheese over each of 5 tortillas and top with the remaining tortillas, making "sandwiches." In a large skillet, heat ½ teaspoon oil over medium heat. Place 1 tortilla sandwich in the skillet at a time and cook for 3 to 4 minutes, or until the cheese is melted, turning halfway through the cooking. Remove to a covered platter and repeat with the remaining sandwiches. Cut each finished quesadilla into 4 wedges and serve.
NOTE: I like to serve these with sour cream, salsa, and sliced scallions.
And for added cheese flavor, after turning the quesadillas, I brush the top of each one with an additional ½ teaspoon vegetable oil then sprinkle with a teaspoon of grated Parmesan cheese.
Converted by MC_Buster.
NOTES : 5 melts
Converted by MM_Buster v2.0l.