| Recipe Information |
|
Category: Ethnic/Tex-Mex
Rating: (?) Not Yet Rated
Contributing Chef: james
|
Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
|
|
|
Title: Cheese Quesadillas With Black-Eyed-Pea Salsa
Ingredients:
4 Servings
- NORMA WRENN NPXRB
Cornmeal Tortillas
1 1/2 Cup All purpose flour, sifted
1/2 Cup White cornmeal
1 Tsp Salt
2 Tbl Solid vegetable shortening
Filling
2 Oz Monterey Jack cheese
(1/2 cup), Shredded
2 Oz White cheddar cheese
(1/2 cup), Shredded
2 Oz Havarti cheese, shredded
(1/2 cup)
2 Tbl Parmesan cheese, Grated
1 Tbl Butter
1 Tbl Vegetable oil
4 Green onions, minced
2 Tsp Jalapeno chilies, mince
Sour cream
Fresh cilantro, minced
Black-eye-Pea Salsa (see
Recipe)
Method of Preparation:
For Tortillas: Combine flour, cornmeal and salt in bowl. Add shortening and cut in until mixture resembles coarse meal. Stir in water until incorporated. Gather dough into ball. Wrap in plastic. Let stand 1 hour. For Filling: Mix cheeses in bowl. Halve dough. Cover 1 piece to prevent drying. Flatten other into disk. Cut into 4 wedges; form each into ball. Roll each out on lightly floured surface to 8-inch-diameter tortilla. Repeat procedure with remaining dough. Melt butter with oil on griddle or in large cast-iron skillet over medium-high heat. Set 1 or 2 tortillas on griddle. Heat lightly and turn over. Cover each with 1/4 of cheese mixture, then sprinkle with green onions and jalapenos. Top each with another tortilla, pressing down. Cook until cheese melts, turning once, about 4 minutes. Repeat with remaining tortillas, filling, onions and chilies. Cut each quesadilla into wedges. Arrange on plate. Garnish with sour cream and cilantro. Serve with salsa. Source: Bon Appetit Favorite Restaurant Recipes; Thomas Catheral of Azalea in Atlanta |
|
Paid Members can add this recipe to thier Private Collection.
Paid Members or Free Members can add this recipe to
their Favorites Collection.
Copyright© Recipe View® 2008.
Terms of Service
|
