Matzo Vegetable and Cheese Quesadillas
Source: MATZA 101 by Jenny Kdoshim and Debbie Bevans
Makes 24 pieces or 8 servings

12 matzos
1/4 cup butter or kosher-for-Passover vegetable oil
2 cups Monterey Jack cheese, grated
2 cups Cheddar cheese, grated
2 large tomatoes, thinly sliced
4 green onions, thinly sliced into 1-inch strips
2 green bell peppers, seeded and thinly sliced into 1-inch strips
salt and freshly ground black pepper
kosher-for-Passover prepared salsa

Approximately 1 3/4 hours before serving, line counter top with 3 layers white paper towels. Run each matzo under cool water, making sure to wet both sides. Place on towels and cover with single layer of wet paper towels. Allow to stand 1 hour, or until the texture of al dente lasagne noodles. Remove wet paper towels.

Allow matzos to dry 1 1/2 hours before using.

Heat enough butter in large nonstick skillet to coat bottom of pan. Place 1 matzo in skillet. Sprinkle with a little of each cheese. Top with some tomato slices, onions, bell peppers, salt and black pepper, then add a dollop of salsa. Top with another matzo.

When quesadilla has browned on 1 side and cheese begins to melt, turn quesadilla over and cook other side until crisp, adding butter as needed. Repeat with remaining ingredients. Allow quesadillas to cool before cutting each one to make 4 triangles. Serve with additional salsa.