Title: Quesadillas El Paso
Categories: Vegetable
Yield: 2 Servings

2 Poblano chiles or 4 long
-green chiles; or use
-Jalapenos, if desired
Nonstick cooking spray
4 10" flour tortillas
3/4 lb Monterey Jack cheese; thinly
-sliced
2 Green onions; trimmed and
-sliced

Date: Wed, 13 Mar 1996 08:43:35 -0600

From: Judy Howle
Prepare chiles as directed elsewhere (blister, peel, seed and chop).
Lightly spray a large nonstick skillet with nonstick spray and set over
medium heat. Lay 1 tortilla in the skillet. Arrange half the cheese evenly
over the tortilla, covering it completely. Scatter half the chiles and half
the onions over the cheese. Top with a second tortilla. Spray the upper
tortilla lightly with the nonstick spray. Weight the quesadilla with a
plate and cook 2-3 minutes, or until the bottom tortilla is crisp and
lightly browned. Remove the plate and turn quesadilla with a long spatula.
Weight it again and cook it another 2 minutes or until the cheese is
melted. Slide onto cutting board and cut into 4 to 6 wedges. Transfer to
plate and serve immediately. Repeat with remaining ingredients. Keep a bowl
of Pico de Gallo close at hand.

Note: Leftover grilled chicken or shrimp are also good sprinkled over
cheese!

CHILE-HEADS DIGEST V2 #267

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.