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Cheesy Quesadillas
1/2 cup sour cream
1/2 cup (4 oz.) shredded Monterey Jack cheese
2 scallions, white and green parts, sliced thin
1 teaspoon chili powder
1 tablespoon pickled jalapeño slices, drained and patted dry on paper
towel
1 tablespoon minced cilantro
4 (10-inch) flour tortillas
1. Combine sour cream, Monterey Jack cheese, scallions, chili powder,
jalapeño peppers, and cilantro in a small mixing bowl.
2. Divide and evenly spread cheese filling mixture on two of the tortillas,
up to 1/2-inch from the edge. Cover with the remaining tortillas.
3. Place on preheated Quesadilla Maker, one at a time. Close
Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into
triangles. Serve with Fresh Tomato Salsa, page 19, or sour cream, if
desired.
Makes 2 quesadillas, 12 pieces
Bean & Cheese Quesadillas
1 can (16 oz.) refried beans
1/4 cup (2 oz.) shredded Cheddar cheese
1 small onion, minced
3 teaspoons minced pickled jalapeño pepper, optional
6 (10-inch) flour tortillas
1. Divide and evenly spread refried beans on three of the tortillas, up to
1/2-inch from the edge. Sprinkle evenly with the Cheddar cheese,
minced onion, and jalapeño pepper, if desired. Cover with the
remaining tortillas.
2. Place on preheated Quesadilla Maker, one at a time. Close
Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into
triangles. Serve with Fresh Tomato Salsa, page 19, or sour cream, if
desired.
Makes 3 quesadillas, 18 pieces
12
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Table des Matières
