Recipe of the Week
Quesadillas with Salsa Mexicana
Yield: makes 8 servings
Prep Time: 10 mins
Cooking Time: 20 mins
Ingredients
For the salsa
2 large ripe tomatoes, seeded and finely chopped
½ onion, finely chopped
3 tbsp chopped cilantro
1 fresh hot green chile, seeded and minced
1 garlic clove, minced
juice of ½ lime
salt
For the tortillas
8 flour tortillas
2 cups shredded sharp Cheddar
guacamole
Directions
1. To make the salsa, combine all the ingredients in a bowl. Season with the salt. Set aside for about 1 hour to blend the flavors.
2. Preheat the oven to 200°F (95°C). Heat a heavy frying pan over medium heat. Place 1 tortilla in the pan and heat for 30 seconds. Flip over and sprinkle ¼ cup of the cheese over the surface. Fold in half and press down lightly with a spatula.
3. Cook, turning once, until the quesadilla is lightly toasted on both sides and the cheese has melted. Transfer to a baking sheet and keep warm in the oven while making the remaining quesadillas.
4. To serve, cut each quesadilla in half and serve immediately with the Salsa Mexicana and guacamole.
Variation
BBQ Chicken and Cheese Quesadillas
Toss 1 cup shredded cooked chicken with 2 tbsp barbecue sauce, and mix in 1 cup shredded Monterey jack cheese instead of Cheddar. Serve with sour cream instead of guacamole.