Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Salsa:

  3. 8 medium sized fresh tomatillos, husked and chopped

  4. 1/3 cup minced onion

  5. 1/3 cup minced jalapeno peppers

  6. 3 tbsp. chopped fresh cilantro leaves

  7. 1/8 cup peanut oil

  8. 1 tbsp. white wine vinegar

  9. Quesadillas:

  10. vegetable or peanut oil

  11. 6 large flour tortillas

  12. 3/4 cup shredded cheddar cheese

  13. 3/4 cup shredded Monterey Jack cheese

  14. 1/2 cup canned chopped green chilies, drained

Instructions Jump to Ingredients ↑

  1. For the Salsa:

  2. Stir together the tomatillos, onion, jalapeno, cilantro, oil and vinegar in a medium bowl. Cover and refrigerate at least 1 hour.

  3. For the Quesadillas:

  4. Brush the bottom of a large skillet with some of the oil and place over medium heat. Add i tortilla at a time to the skillet and cook 1 minute per side. Sprinkle the cheeses and chilies on 3 of the tortillas. Top with the remaining tortillas. Place 1 quesadilla at a time in the skillet and cook about 1 to 2 minutes per side until the cheese is melted and the tortilla is lightly browned. Repeat with the remaining quesadillas. Cut each quesadilla into 8 wedges and serve with the prepared salsa and sour cream.


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