Ingredients Jump to Instructions ↓

  1. Exported from MasterCook


  3. 6 Preparation Time :

  4. Categories : Mexican Main Dish

  5. Lnet

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 1/2 c Grated manchego cheese

  8. 1 c Grated panela cheese

  9. 1/2 c Grated cotija cheese

  10. 6 ea Flour tortillas

  11. 1/2 c Chipotle salsa

  12. 4 ea Poblano chiles, roasted,

  13. -peeled, seeded & julienned

  14. 2 tb Unsalted butter, melted

  15. In a bowl, mix together the cheeses.

  16. Lay the tortillas on a counter. Divide the cheese mix into 6 portions

  17. and spread over half of each tortilla. If desired, sprinkle about a

  18. tablespoon of salsa over each. Arrange the chile strips evenly over

  19. the cheese. Fold the tortillas over to enclose the filling and brush

  20. the tops with butter.

  21. Preheat the oven to 350øF.

  22. Place a dry griddle or cast-iron skillet over medium-high heat. Place

  23. the tortillas buttered side down in the pan. Cook until very light

  24. golden,a bout 1 minute. Then brush the uncoated sides with butter and flip over. Cook until golden, and transfer to a baking sheet. When

  25. all the quesa- dillas are cooked, transfer the baking sheet to the

  26. oven and bake 10 min- utes, until the cheese begins to ooze.

  27. Serve hot, whole or cut into wedges.

  28. NOTE: Manchego Cheese: There are two kinds of manchego used in mexican

  29. cooking - and neither is the high-priced Spanish variety sold in

  30. upscale cheese shops. There is a hard variety (called viejo) and a

  31. soft, semifirm, golden one that is an excellent melter. The soft one

  32. is used most often for cooking. Monterey Jack or muenster can be

  33. Anejo Cheese: Also known as Cotija, is a salty, crumbly white cheese,

  34. similar to feta in appearance. Romano or washed and dried feta are

  35. good substitutes.

  36. Panela Cheese: is a mild, milky-tasting, fresh white cheese often

  37. sold in rounds. A ricotta, farmer's or dry cottage cheese can be

  38. substituted.

  39. The reason Mary Sue and Susan like to use one part manchego, one part

  40. panella and one-half part anejo is because they give a greater

  41. texture and flavor than just one cheese, but is not a hard-and-fast

  42. rule. They both say to go right ahead and use whatever you happen to

  43. have in the kitchen, or experiment and come up with you own cheese

  44. mix. SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena

  45. Siegel. - - - - - - - - - - - - - - - - - -


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