Classic Quesadillas
- Ready In:
- 46mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 3 large anaheim chilies
- 6 ounces sharp cheddar cheese, grated
- 6 ounces monterey jack cheese, grated
- 3 ounces crumbled queso fresco
- 8 flour tortillas (8 to 9-inch)
directions
- Blacken the skins of the peppers by grilling, broiling, or using a kitchen torch.
- Place in a zip-lock bag and seal; allow to stand at room temperature for about 10 minutes.
- Take peppers from bag and remove skins by holding under running tap water and scraping off skins with fingers.
- Cut peppers open and remove seeds by scraping with a spoon; dice peppers.
- Toss cheeses together in a bowl.
- Lay 4 tortillas on the counter and spread about 3/4 cup cheese over each.
- Sprinkle about 1/4 cup diced peppers over the top.
- Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat.
- Place one of the remaining tortillas on top.
- Press down with a wide spatula to remove any air pockets.
- Cover and cook 1-2 minutes, checking frequently, until bottom tortilla is crisp and browned.
- Turn over, cover, and cook 1-2 minutes, or until lightly browned.
- Repeat this process for remaining quesadillas.
- Cut into wedges and serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!