Recipe: Quesadillas with Pineapple Salsa (using Monterey Jack and Cheddar cheese, no meat)

QUESADILLAS WITH PINEAPPLE SALSA

"A quesadilla is a south-of-the-border grilled cheese sandwich. When prepared with Cheddar, Monterey jack, goat cheese, or Brie, layered between two flour tortillas, quesadillas make an appealing hors d'oeuvre or accompaniment to soup or salad."

1 cup grated cheddar cheese
1 cup Monterey jack cheese
12 medium flour tortillas
6 green onions, diced
24 sprigs cilantro (optional)
3 tablespoons vegetable oil, divided use
Fresh Pineapple Salsa (see recipes)

In a small bowl combine cheese. Sprinkle one sixth of the cheese mixture on 1 flour tortilla. Dot with diced green onions and 2 sprigs cilantro (if using). Cover with a second tortilla. Repeat with remaining tortillas.

In a 10-inch skillet over medium-high heat, heat 1 teaspoon oil. Cook stuffed tortillas, one at a time, until very lightly browned and crispy (about 3 minutes). Turn and cook second side until tortilla is lightly browned and cheese is melted (about 2 minutes).

Remove from pan and reserve in a warm oven until all quesadillas are done.

Cut each in 6 pieces at serving time and serve with salsa.

Serves 12 as an hors d'oeuvre, 6 as a sandwich, or 6 as an accompaniment
Source: The California Culinary Academy
From: Csally/wv - 01-20-98