Green Chili And Monterey Jack Quesadillas Food

CHICKEN, CHILI, AND CHEESE QUESADILLAS

Steps:

• Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
• While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
• Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

GREEN CHILI AND MONTEREY JACK QUESADILLAS

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
• Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

GREEN CHILI AND MONTEREY JACK QUESADILLAS

Steps:

• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
• Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.

GREEN CHILE POTATO TART

Steps:

• Preheat oven to 375 degrees. Boil whole potatoes until soft (but still firm); then slice into 1/4 inch slices. In a skillet, saute onion and garlic in olive oil until soft. Remove from heat and add green chilies.
• In a large bowl, beat eggs; stir in veggies, seasonings and cheeses (reserve 1/4 cup of each cheese for topping). Layer 1/2 of the potatoes in bottom of a greased 9 inch pie pan. Cover potatoes with half of egg mixture; then add another layer of potatoes. Top potato slices with remaining egg mixture and then add remaining cheese. Bake 30-35 minutes or until set and golden brown. Serve topped with sour cream.

ROASTED CHILI AND PORTABELLO QUESADILLAS

Steps:

• Roast chilis in the oven or on the grill, seed, chop and set aside.
• Saute mushrooms in olive oil till tender.
• You can brush them with oil and grill them whole, then chop.
• On a skillet over medium high heat, sprinkle 1 tortilla with cheese.
• Top cheese with mushrooms and chilis.
• Top with another tortilla.
• Heat both sides til crisp.
• Cut into triangles and serve warm.
• We like to dunk into sour cream, guacamole or salsa.

EASY CHICKEN GREEN CHILI QUESADILLAS

Steps:

• Place the tortillas on a large saute pan.
• Add 1/2 cup cheese, 1 cup chicken, 1 tbsp green chili and 1/2 tbsp cilantro to each tortilla.
• Cook over med heat until the cheese is melted, fold the tortilla over, remove from the heat and cut into quarters.
• Serve.

GREEN CHILI PORK QUESADILLAS

Steps:

• Heat oven to 450º F.
• In large skillet, brown ground pork and onion, stirring, until onion is tender.
• Pour off any drippings; season with salt.
• Stir in salsa, chilies and cheese.
• Spoon equal amounts of pork mixture, about 1/4 cup, on one half of each tortilla; fold tortillas to close.
• Arrange quesadillas on baking sheets; lightly spray tops of tortillas with vegetable spray.
• Bake 8-10 minutes until tortillas are lightly browned.
• Make 10 quesadillas; cut into wedges to serve.