Cheese Red Chile Puree Recipe
Ingredients
| 1 cup Red Chile Puree | ||
| 1 cup each shredded jack and Cheddar cheeses | ||
| Butter or margarine | ||
| Corn tortillas | 8 | |
| Fresh cilantro sprigs | ||
Directions
Prepare Red Chile Puree; set aside.
Combine jack and Cheddar cheeses.
In a 10- to 12-inch frying pan, melt 2 tablespoons butter over medium heat.
Lay a tortilla in pan; when slightly warm, spread 1/4 cup of the cheese mixture over half the tortilla.
With a spatula, fold other half over.
Push to one side of pan and add another tortilla.
Repeat until pan is filled, adding more butter as necessary.
Cook quesadillas, turning as needed, until lightly browned (about 1 minute).
Remove from pan and keep warm; continue until all tortillas are cooked.
Spoon 2 tablespoons of the puree over each quesadilla and garnish with cilantro, if desired
Combine jack and Cheddar cheeses.
In a 10- to 12-inch frying pan, melt 2 tablespoons butter over medium heat.
Lay a tortilla in pan; when slightly warm, spread 1/4 cup of the cheese mixture over half the tortilla.
With a spatula, fold other half over.
Push to one side of pan and add another tortilla.
Repeat until pan is filled, adding more butter as necessary.
Cook quesadillas, turning as needed, until lightly browned (about 1 minute).
Remove from pan and keep warm; continue until all tortillas are cooked.
Spoon 2 tablespoons of the puree over each quesadilla and garnish with cilantro, if desired
Chef
