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Receta Cheese And Poblano Quesadillas
by Global Cookbook

Cheese And Poblano Quesadillas
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Ingredientes

  • 1 1/2 c. Grated manchego cheese
  • 1 c. Grated panela cheese
  • 1/2 c. Grated cotija cheese
  • 6 x Flour tortillas
  • 1/2 c. Chipotle salsa (optional)
  • 4 x Poblano chiles, roasted, peeled, seeded & julienned
  • 2 Tbsp. Unsalted butter, melted

Direcciones

  1. In a bowl, mix together the cheeses.
  2. Lay the tortillas on a counter. Divide the cheese mix into 6 portions and spread over half of each tortilla. If you like, sprinkle about a Tbsp. of salsa over each. Arrange the chile strips proportionately over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter.
  3. Preheat the oven to 350 F.
  4. Place a dry griddle or possibly cast-iron skillet over medium-high heat. Place the tortillas buttered side down in the pan. Cook till very light golden brown,a bout 1 minute. Then brush the uncoated sides with butter and flip over.
  5. Cook till golden brown, and transfer to a baking sheet. When all the quesa- dillas are cooked, transfer the baking sheet to the oven and bake 10 minutes- utes, till the cheese begins to ooze.
  6. Serve warm, whole or possibly cut into wedges.
  7. NOTE: Manchego Cheese: There are two kinds of manchego used in mexican cooking - and neither is the high-priced Spanish variety sold in upscale cheese shops. There is a hard variety (called viejo) and a soft, semifirm, golden brown one which is an excellent melter. The soft one is used most often for cooking. Monterey Jack or possibly muenster can be substituted.
  8. Anejo Cheese: Also known as Cotija, is a salty, crumbly white cheese, similar to feta in appearance. Romano or possibly washed and dry feta are good substitutes.
  9. Panela Cheese: is a mild, milky-tasting, fresh white cheese often sold in rounds. A ricotta, farmer's or possibly dry cottage cheese can be substituted.
  10. The reason Mary Sue and Susan like to use one part manchego, one part panella and one-half part anejo is because they give a greater texture and flavor than just one cheese, but is not a hard-and-fast rule. They both say to go right ahead and use whatever you happen to have in the kitchen, or possibly experiment and come up with you own cheese mix.