Quesadillas with Salsa Mexicana
Type: Appetizers and Snacks
Quesadillas may have already overtaken the grilled cheese sandwich in popularity. These are served with a chunky salsa
Prep Time: 10M, plus rising
Cooking Time: 20M
Serves: makes 8 servings
- 2 large ripe tomatoes, seeded and finely chopped
- 1/2 onion, finely chopped
- 3 tbsp chopped cilantro
- 1 fresh hot green chile, seeded and minced
- 1 garlic clove, minced
- juice of 1/2 lime
- 8 flour tortillas
- 2 cups shredded sharp Cheddar
- guacamole, to serve
- To make the salsa, combine all the ingredients in a bowl. Season with the salt. Set aside for about 1 hour to blend the flavors.
- Preheat the oven to 200°F (95°C). Heat a heavy frying pan over medium heat. Place 1 tortilla in the pan and heat for 30 seconds. Flip over and sprinkle 1/4 cup of the cheese over the surface. Fold in half and press down lightly with a spatula.
- Cook, turning once, until the quesadilla is lightly toasted on both sides and the cheese has melted. Transfer to a baking sheet and keep warm in the oven while making the remaining quesadillas.
- To serve, cut each quesadilla in half and serve immediately with the Salsa Mexicana and guacamole.
BBQ Chicken and Cheese Quesadillas: Toss 1 cup shredded cooked chicken with 2 tbsp barbecue sauce, and mix in 1 cup shredded Monterey jack cheese instead of Cheddar. Serve with sour cream instead of guacamole.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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