Yield: 2 Servings
|2 \N||Poblano chiles or 4 long green chiles; or use Jalapenos, if desired|
|\N \N||Nonstick cooking spray|
|4 \N||10\" flour tortillas|
|¾ pounds||Monterey Jack cheese; thinly sliced|
|2 \N||Green onions; trimmed and sliced|
Date: Wed, 13 Mar 1996 08:43:35 -0600 From: Judy Howle <howle@...>
Prepare chiles as directed elsewhere (blister, peel, seed and chop).
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 close at hand. Note: Leftover grilled chicken or shrimp are also good sprinkled over cheese!
CHILE-HEADS DIGEST V2 #267
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .