QUESADILLAS
20 or 30 pieces
Lay out on a work surface:
- Ten 6-inch flour tortillas
Divide among half of the tortillas:
- 2 cups shredded Monterey Jack or Cheddar (8 ounces)
- (One 4 ½-ounce can chopped green chiles, drained)
- (¾ cup chopped green onions)
- (2 tablespoons minced cilantro)
- Salt and black pepper to taste
Top with the remaining 5 tortillas. Preheat the oven to 200°F and place a baking sheet inside. Heat a medium skillet, preferably nonstick, over medium-high heat for 3 minutes. Brush lightly with:
- Vegetable oil
Transfer 1 quesadilla to the skillet and cook until browned and crisp on the first side, about 2 minutes. Flip the quesadilla and cook until the second side is crisp, about 2 minutes longer. Transfer to the baking sheet in the oven and cook the remaining quesadillas in the same manner. Cut each quesadilla into 4 or 6 wedges and serve at once with one or more of the following:
- Sour cream, Guacamole, or any salsa, store-bought or homemade