Quesadillas w antonio's sauce

Yield: 6 Servings

Measure Ingredient
\N \N Oil
6 \N Flour tortillas
2 cups Shredded Monterey Jack cheese (approximately)
6 \N Green chilies; chopped
1 \N Onion; chopped
1 \N Tomato; peeled and chopped
2 \N Green chilies
½ \N Bell pepper; chopped
1 \N Clove garlic; minced
\N \N Salt and pepper; to taste
½ cup Canned chicken broth; (about)


1. Preheat broiler.

2. Heat oil in medium-size skillet.Lightly fry the tortilas one at a time in the hot oil until crisp. Fry only a few seconds; the tortillas will burn if kept in the oil too long.

3. Top each tortilla with cheese & chillies. Broil about 1 minute, or until hot and the cheese is bubbling. Watch carefully to avoid burning. Serve immediately with Spanish Sauce. Directions for Spanish Sauce: Place the onion, tomatoes, chillies, bell pepper, garlic, and salt and pepper in a saucepan. Add just enough chicken broth to cover. Place a lid on the saucepan and simmer 20 to 25 minutes, Remove from heat and set aside. Note: Sauce may be stored and used with other dishes.




From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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