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Home -> Snacks & Appetizers -> Appetizers
Ingredients (view qty in metric system instead) Salsa: 8 medium sized fresh tomatillos, husked and chopped 1/3 cup minced onion 1/3 cup minced jalapeno peppers 3 tbsp. chopped fresh cilantro leaves 1/8 cup peanut oil 1 tbsp. white wine vinegar Quesadillas: vegetable or peanut oil 6 large flour tortillas 3/4 cup shredded cheddar cheese 3/4 cup shredded Monterey Jack cheese 1/2 cup canned chopped green chilies, drained Directions For the Salsa: Stir together the tomatillos, onion, jalapeno, cilantro, oil and vinegar in a medium bowl. Cover and refrigerate at least 1 hour. For the Quesadillas: Brush the bottom of a large skillet with some of the oil and place over medium heat. Add i tortilla at a time to the skillet and cook 1 minute per side. Sprinkle the cheeses and chilies on 3 of the tortillas. Top with the remaining tortillas. Place 1 quesadilla at a time in the skillet and cook about 1 to 2 minutes per side until the cheese is melted and the tortilla is lightly browned. Repeat with the remaining quesadillas. Cut each quesadilla into 8 wedges and serve with the prepared salsa and sour cream. Makes 24 quesadilla appetizers. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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