Tomato And Green Chilies Quesadillas Or Soft Tacos Food

MAMA ORTEGA'S GREEN CHILE QUESADILLAS

Steps:

• Combine chees,chiles, corn and green onion in medium bowl. Spread 1/3 cup cheese mixture onto oe half of each tortilla; fold tortilla in half.
• Spray large skillet with nonstick cooking spray; place two quesadillas in skillet.
• Cook each side over medium-high heat until golden brown and cheese is melted.
• Repeat with remaining ingredients.
• Cut each tortilla in half.
• Serve with salsa and cilantro.

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.

TOMATO AND GREEN CHILI QUESADILLAS OR SOFT TACOS

Steps:

• To make quesadillas, preheat the oven to 400°F. Arrange the tomatoes, chilies, and optional cilantro on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the remaining tortillas. Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
• To make soft tacos, arrange a single layer of tomato slices over one half of each tortilla, and sprinkle with the chilies, cheese, and optional cilantro. Arrange on individual plates. Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes) to melt the cheese, then fold over. Eat at once with a knife and fork or cut into 2 wedges and eat out of hand.
• Menu
• Tomato and Green Chili Quesadillas or Soft Tacos (this page)
• Avocado and Pinto Bean Salad (page 45)
• Stone-ground tortilla chips with salsa
• nutrition information
• Calories: 269
• Total Fat: 10g
• Protein: 15g
• Carbohydrate: 26g
• Cholesterol: 25mg
• Sodium: 466mg