Southwestern Recipes
Quesadillas
Yield: 48 wedges
Ingredients
- 12 flour tortillas
- 3/4 pound Monterey Jack cheese, shredded
- 1 tablespoon ground cumin
- 5 or 6 roasted green chiles, skins and seeds removed, chopped, or 3 (4 ounce) cans chopped green chiles
- 3/4 cup pitted black olives, sliced
- 1 medium red onion, chopped
- Sour cream, if desired
Instructions
- Lay out 6 tortillas, reserving 6. In medium bowl, combine remaining ingredients, and distribute evenly over each tortilla. Cover each with another tortilla.
- Heat 1/4 cup vegetable oil in a large skillet over medium high heat. Fry tortillas, one at a time, until bottom is crisp. With a wide pancake turner, turn, and fry other side until crisp. Remove from heat, and drain on paper towels. Cut into 8 wedges. Repeat with
remaining quesadillas.
- Serve with sour cream, if desired.