Saturday, December 20, 2014

Christmas Quesadillas

1 tbls. vegetable oil 
1 large onion, diced 
1 green pepper, diced 
1 red pepper, diced 
1 garlic clove, minced 
1/4 tsp. ground cumin 
1/4 tsp. salt 
2 tbls. chopped fresh cilantro leaves 
12 (6 to 7 inch diameter) flour tortillas 
6 ounces Monterey Jack cheese with jalapeno chiles, shredded (1 1/2 cups) 
cilantro leaves and l hot red pepper for garnish
 
 
In nonstick 10-inch skillet, heat vegetable oil over medium heat. Add onion and peppers and cook, stirring often, 15 minutes or until golden and tender. Add garlic, cumin, and salt, and cook 5 minutes longer, stirring often. Remove skillet from heat; stir in cilantro.

Place 6 tortillas on work surface. Spread pepper mixture on tortillas;, sprinkle with cheese. Top with remaining tortillas to make 6 quesadillas. Cover and refrigerate assembled quesadillas up to 6 hours before serving. 

To complete, preheat oven to 450 degrees. Place quesadillas on 2 large cookie sheets and bake 8 minutes or until lightly browned on both sides, turning quesadillas over once. Remove quesadillas to cutting board; cut each into 8 wedges. Top each wedge with a cilantro leaf for decoration. 

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