Developed May, 2020. Easy, fast, cheap, and filling.
Filling
3 T vegetable oil: dividedAssembly & Finish
1 large green pepper, sliced into strips
1 large jalapeño, seeded and diced
1 cup white or yellow onion, thinly sliced through the poles
1 medium tomato, chopped
1 t ground cumin
1/4 t crushed red pepper
1 t oregano
1 t salt
2/3 c shredded Mexican cheese blendHeat 2 tablespoons of oil in a nonstick 12-inch skillet over medium-high. Add the peppers and cook until softened and colored. Add onions and tomatoes and cook until soft. Stir in seasonings and move into a bowl. Wipe out skillet and heat the remaining oil. Soften the tortillas by warming in the microwave. Moisten the edge with water. Place half the filling on half the tortilla, top with half of each cheese, the cilantro, and fold in half. Seal the edges and distribute the filling evenly. Heat the remaining oil over medium-high, and carefully position each quesadilla on one half. Cook about four minutes to brown and then turn to brown the other side. Top with tomato salsa.Variation: Add an ounce of shredded deli meat to the filling.
1/3 c queso cotija or pecorino Romano
1/4 c chopped cilantro
2 large flour tortillas
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