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Cheese Quesadillas with Salsa Verde Recipe
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2
Reviews
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By:
Edward Jones
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Cheese Quesadillas with Salsa Verde Recipe uses corn tortillas, fresh tomatillos, onion, fresh cilantro, jalapeno chiles and garlic in making this delicious appetizer recipe.
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INGREDIENTS
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8 tsp. vegetable oil
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16 6-inch tortillas
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2 cups shredded Monterey Jack cheese
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For Salsa Verde:
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2 lbs. fresh tomatillos, husked and chopped
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2 small onions, chopped
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1 cup water
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1 cup chopped fresh cilantro
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4 jalapeno chiles, seeded and minced
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2 garlic cloves, minced
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DIRECTIONS
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1:
Heat 1 tsp. oil in medium nonstick skillet over medium-high heat. Add 1 tortilla. Sprinkle tortilla with 1/4 cup cheese. Top with another tortilla and press with spatula to compact. Cook until cheese melts and tortillas are crisp and light golden, about 2 minutes per side.
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2:
Transfer to work surface. Repeat with remaining tortillas and cheese, adding more oil by teaspoonfuls as necessary. Cut tortillas into quarters. Place on platter and serve with Salsa Verde.
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3:
Combine tomatillos, onions and water in heavy large saucepan. Boil until tomatillos are tender, stirring occasionally, about 5 minutes. Transfer mixture to processor; process until chunky puree forms.
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4:
Chill until cool, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.) Stir cilantro, chiles, and garlic into salsa. Season to taste with salt.
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