What is a great mexican recipe for steak quesidillas? or just cheese quesidillas?!
1 c. shredded Monterey Jack cheese
1 c. shredded Mozzarella cheese
1 tsp. taco seasoning mix
1/4 tsp. garlic powder
1/2 tsp. red pepper flakes
1 (4 oz.) can chopped green chilies
3 green onions, sliced
Vegetable oil
4 (12") flour tortillas
Shredded lettuce
Sliced green onions
Salsa
Combine cheeses; set aside. Combine taco seasoning mix, garlic powder and red pepper flakes. Heat griddle or large frying pan; rub lightly with oil. Heat 1 tortilla, turning after 1 minute. Cover half of tortilla with 1/4 of cheese, 1/4 of seasoning mixture. Top with 1/4 of green chilies and 1/4 of green onions; fold tortilla over. Cook over low heat until crisp, turn and cook other side. Remove from pan and cut into 4 wedges. Repeat for other tortilla. Top quesadilla wedges with desired toppings.
Answers: 1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
1 c. shredded Mozzarella cheese
1 tsp. taco seasoning mix
1/4 tsp. garlic powder
1/2 tsp. red pepper flakes
1 (4 oz.) can chopped green chilies
3 green onions, sliced
Vegetable oil
4 (12") flour tortillas
Shredded lettuce
Sliced green onions
Salsa
Combine cheeses; set aside. Combine taco seasoning mix, garlic powder and red pepper flakes. Heat griddle or large frying pan; rub lightly with oil. Heat 1 tortilla, turning after 1 minute. Cover half of tortilla with 1/4 of cheese, 1/4 of seasoning mixture. Top with 1/4 of green chilies and 1/4 of green onions; fold tortilla over. Cook over low heat until crisp, turn and cook other side. Remove from pan and cut into 4 wedges. Repeat for other tortilla. Top quesadilla wedges with desired toppings.
Chile cheese quesadillas with salsa recipe
8 Corn tortillas
1/2 Cup Shredded Monterey Jack cheese
1/2 Cup Shredded medium-sharp or mild Cheddar cheese
3-4 Teaspoon Canned green chiles
2-3 Teaspoon Olive oil
2 Medium tomatoes, chopped and seeded
1 Small white onion, finely chopped
1/4 Cup Fresh cilantro, minced
Large clove garlic, minced
3 Teaspoon Fresh lime juice
2 Teaspoon White wine vinegar or tarragon vinegar
1 Jalapeno pepper, seeded, veins removed, minced
1/4 Teaspoon Salt
Making quesadillas is like making tortilla sandwiches.
Mix together the cheeses and spread equally on four of the tortillas.
Sprinkle the chiles evenly over the cheese. Top with the remaining tortillas.
If you have a skillet or griddle large enough to accommodate all 4 quesadillas, warm it up and add the oil.
Over medium-high heat, cook the quesadillas 2 minutes or until bottoms are browned.
Carefully turn them over and brown the other side. Remove from heat and cut each into quarters.
If your skillet is smaller, cook quesadillas one at a time, using 2 teaspoons of oil with each quesadilla.
For the salsa: Combine all ingredients in a non-metallic bowl. Chill for 1 hour. Bring to room temperature, stir and drain any excess liquid.
Not much too it, really. The best advice is to use high-quality ingredients.
Take a flour tortilla (you could use corn, but flour is what they usually serve in a restaurant). Heat up a flat pan and put a pat of butter in it (it's better with butter). Not too hot, or you'll burn the butter. Flop the open tortilla onto the hot buttered pan and heat it up. As it's heating, dump some grated cheese on it. Then, fold the tortilla and heat on both sides until the cheese inside is melted.
For extra flavor, throw in some chopped (already cooked) steak, green unions, jalapenos --and whatever spices you like.
A quick EZ lunch! Yummy. Wash it down with some lemonade or iced tea!