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| Green Chile and Cheese Quesadilla |
| The ingredient list is very flexible -- choose whatever cheeses and herbs you like and then garnish |
| with almost any tasty leftovers. The important thing is to arrange all the ingredients and equipment |
| ahead, because once you start frying, things move really quickly. To reduce the amount of oil, just |
| fry one side of the tortilla, adding the filling to the unfried side. The result won't be quite as crisp |
| and puffy, but it will be less rich. |
| Amounts below make enough to fill one 9-1/2-inch quesadilla. |
| 2 Tbs. vegetable or olive oil |
| 1 large flour tortilla (about 9 1/2 inches) |
| A generous 1/4 cup shredded Monterey Jack cheese |
| 2 Tbs. crumbled feta cheese |
| 2 Tbs. green chile salsa or your favorite salsa, plus more for dipping |
| 2 Tbs. roughly chopped fresh cilantro |
| Arrange all your ingredients so that they'll be easy to add to the quesadilla. Lay several layers of |
| paper towel on a work surface, and have a rack and tongs ready. |
| Heat a large skillet (just a bit larger than the tortilla) until it's very hot, add the oil, and when it's |
| very hot (but not quite smoking), lay the tortilla in the oil. Cook until the underside is slightly |
| blistered and light brown, about 20 seconds. Lift the tortilla with the tongs, hold it over the pan to |
| let most of the oil drip back in (if you like, lay it on the paper towels for a second to blot even more |
| oil). Put the tortilla back in the pan, uncooked side down. |
| Quickly distribute the filling ingredients evenly over the tortilla. It will puff up in places, but that's |
| fine. When the second side of the tortilla is browned and crisp but still pliable, fold the tortilla in half |
| with the tongs, transfer it to the paper towels, blot for a few seconds, and then transfer to the |
| cooling rack while you make the next. Cut into wedges and serve immediately, with more salsa if |
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