Quesadillas ricas`
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion -- chopped |
| 1 | Poblano Pepper, Fresh, | |
| Roast, Peel, Seed -- chop | ||
| Into 1/2\" pcs. | ||
| 1 | medium | Red Bell Pepper, Roasted, |
| Peeled, Seeded -- chop | ||
| Into 1/2\" pcs. | ||
| 1 | Mango, Ripe, Peeled, | |
| Pitted -- cut in 1/4\" | ||
| Pieces | ||
| 2 | tablespoons | Cilantro, Fresh -- chopped |
| 8 | ounces | Brie, Barely Ripe, Rind |
| Removed -- thinly sliced | ||
| Or | ||
| 8 | ounces | Monterey Jack Cheese |
| Coarsely shredded | ||
| 8 | (7 In. Rnd) Flour Tortillas | |
| 2 | tablespoons | Unsalted Butter -- melted |
| 2 | tablespoons | Vegetable Oil |
Directions
1. Bring a small saucepan of water to a boil over high heat. Add the onion, cover and remove from heat. Let stand until the onion is wilted, about 10 mins. Drain well and transfer to a small bowl. Stir in the chopped chile and bell peppers, mango, and cilantro. Cover and set aside.
2. Place ⅛ of the cheese on the bottom half of a tortilla. Top with ⅛ of the mango mixture. Fold the top half of the tortilla over to form a half moon and enclose the filling. Use a toothpick to secure the tortilla. Continue the procedure with the remaining ingredients.
3. Make a medium-hot fire in the bottom of a charcoal grill.
4. In a small bowl, combine the melted butter and oil. Lightly brush both sides of the quesadillas with some butter mixture. Grill the quesadillas for 30 seconds. Rotate them 90 degrees and grill for another 30 seconds. Turn over and continue grilling until cheese begins to melt, about 1 min. Transfer to a cutting board, remove toothpicks and cut each quesadilla into 3 wedges. Serve immediately.
Makes 6 to 8 servings. From Clyde Nelson of The Home Ranch in Clark, Colo.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking