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quesadillas 12 Flour Tortillas
3/4 Pound Monterey Jack Cheese, Shredded
1 Tablespoon Ground Cumin
5 Or 6 Roasted Green Chiles, Skins And
Seeds Removed, Chopped, Or
3 (4 Ounce) Cans Chopped Green Chiles
3/4 Cup Pitted Black Olives, Sliced
1 Medium Red Onion, Chopped
sour Cream, If Desired lay Out 6 Tortillas, Reserving 6. In Medium Bowl, Combine Remaining Ingredients, And Distribute Evenly Over Each Tortilla. Cover Each With Another Tortilla. heat 1/4 Cup Vegetable Oil In A Large Skillet Over Medium-high Heat. Fry Tortillas, One At A Time, Until Bottom Is Crisp. With A Wide Pancake Turner, Turn, And Fry Other Side Until Crisp. Remove From Heat, And Drain On Paper Towels. Cut Into 8 Wedges. Repeat With Remaining Quesadillas. serve With Sour Cream, If Desired. makes 48 Wedges. |
