GREEN CHILI AND MONTEREY JACK QUESADILLAS
Categories Cheese Pepper Vegetarian Summer Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
- Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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Zolelwa Hlazo
[email protected]I thought these quesadillas were just okay. They were easy to make, but I didn't think they had much flavor.
Sohan Rahman
[email protected]These quesadillas were a bit too cheesy for my taste. I would use less cheese next time.
Venkat Ramana
[email protected]I made these quesadillas for my kids and they loved them. They are now a regular part of our meal rotation.
Rohan ka masti
[email protected]These quesadillas were a great way to use up some leftover chicken. They were also very easy to make.
Records With Robin
[email protected]I've made these quesadillas several times now and they are always a hit. They are so easy to make and everyone loves them.
Irene Kakai
[email protected]These quesadillas were amazing! I will definitely be making them again and again.
Yurii Laskevych
[email protected]Overall, I thought these quesadillas were pretty good. They were easy to make and had a good flavor. I would definitely make them again.
Halke Boru
[email protected]I accidentally used too much green chili and the quesadillas were too spicy for me. I would recommend using less green chili if you don't like spicy food.
Mr BAKRY
[email protected]These quesadillas were a bit too greasy for me. I think I would use less oil next time.
Gadija Cassiem
[email protected]I had a hard time finding Monterey Jack cheese, so I used cheddar instead. The quesadillas still turned out good, but I think they would have been better with Monterey Jack.
Kemuel Mark
[email protected]These quesadillas were a bit bland for my taste. I think I would add some more seasoning next time.
Craig Robinson
[email protected]I added some chopped cilantro to the quesadillas and they were even better. I would definitely recommend trying this recipe.
KOV UG
[email protected]These quesadillas were a great way to use up some leftover green chili. They were easy to make and very tasty.
Tarantola Rivera
[email protected]I love quesadillas, and these were some of the best I've ever had. The green chili and Monterey Jack cheese were a perfect match.
Daramola Gaius
[email protected]I followed the recipe exactly and the quesadillas came out perfect. The cheese was melted and gooey, and the green chili added a nice flavor.
Savage Yt
[email protected]These quesadillas were easy to make and turned out great. I will definitely be making them again.
Monica McQueen
[email protected]I'm not usually a fan of quesadillas, but these were amazing! The green chili added a nice kick of flavor.
Gaming Buru
[email protected]I made these quesadillas for a party and they were a huge success. Everyone loved them!
Ken Kidd
[email protected]These quesadillas were a hit with my family! The green chili and Monterey Jack cheese were a perfect combination, and the tortillas were crispy and delicious.