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Receta Quesadillas El Paso

by Global Cookbook

Ingredientes

2 x Poblano chiles or possibly 4 long green chiles, or possibly use Jalapenos, if you like     Nonstick cooking spray 4 x 10" flour tortillas

3/4 lb Monterey Jack cheese, thinly sliced 2 x Green onions, trimmed and sliced

Direcciones

1. Prepare chiles as directed elsewhere (blister, peel, seed and chop).
2. Lightly spray a large nonstick skillet with nonstick spray and set over medium heat. Lay 1 tortilla in the skillet. Arrange half the cheese proportionately over the tortilla, covering it completely. Scatter half the chiles and half the onions over the cheese. Top with a second tortilla. Spray the upper tortilla lightly with the nonstick spray. Weight the quesadilla with a plate and cook 2-3 min, or possibly till the bottom tortilla is crisp and lightly browned. Remove the plate and turn quesadilla with a long spatula.
3. Weight it again and cook it another 2 min or possibly till the cheese is melted. Slide onto cutting board and cut into 4 to 6 wedges. Transfer to plate and serve immediately. Repeat with remaining ingredients. Keep a bowl of Pico de Gallo close at hand.
4. Note: Leftover grilled chicken or possibly shrimp are also good sprinkled over cheese!

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