Cheese And Chile Quesadillas

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Cheese And Chile Quesadillas

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 large poblano chiles

12 flour tortillas

3 cups shredded monterey jack cheese

1 cup finely chopped green onions

salt and ground pepper to taste

vegetable oil

fresh cilantro leaves -- torn

 

Preheat a broiler. Place the chiles on a baking sheet and broil, turning

as needed, until the skins blacken and blister. Do not overcook as they

will fall apart. Remove from the broiler, drape loosely with aluminum

foil, let cool, then peel away the skins. Cut the chiles in half

lengthwise, remove and discard the seeds and stems and finely dice or cut

into long, thin strips.

 

Place the flour tortillas in a single layer on a work surface. Scatter

about 1/4 cup of the cheese over half of each tortilla. Top with the

chiles and green onions, dividing them evenly. Sprinkle with salt and

pepper. Carefully fold each tortilla in half; do not press down on them or

they may crack.

 

Heat a stove-top grill pan or a heavy frying pan over medium heat. Lightly

oil the pan.

 

Place as many tortillas as will fit on the pan without crowding and weight

them down with a pan lid. Cook until golden brown on the first side, about

4 minutes. Carefully flip them over, replace the lid and cook on the

second side until golden and the cheese is melted, about 4 minutes longer.

Remove from the griddle or pan and keep warm. Repeat with the remaining

filled tortillas.

 

Cut each filled tortilla in half, sprinkle with the cilantro leaves and

serve at once.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by

Joyce Goldstein (Time-Life Books, 1998). "

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Per Serving (excluding unknown items): 684 Calories; 27g Fat (36.2%

calories from fat); 27g Protein; 82g Carbohydrate; 5g Dietary Fiber; 50mg

Cholesterol; 994mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 0

Vegetable; 4 1/2 Fat.

 

NOTES : These could not be simpler to make. If you are in a hurry,

use canned green chiles, draining them well. You can also

omit the green onions, if you like. Accompany the

quesadillas with a bowl of fresh tomato salsa.

 

Nutr. Assoc. : 0 0 0 0 0 0 0