Recipes

American Regional
Appetizers
Baby Food
Beef
Beverages
Bread
Breakfast/Brunch
Cake Mixes
Cakes
Camping/Hiking
Candy
Canning/Preserving
Casseroles
Celebrity
Chicken
Condiments/Sauces
Cookies
Cowboy/Ranch
Crock Pot
Dessert
Diets (all)
Fish/Seafood
Gifts in a Jar
Grill/Barbecue
Holidays
International
Kids Cook
Lamb
Meatless
Military
Nutella
Pampered Chef
Pasta/Rice/Beans
Pet Food
Pies/Quiches/Tarts
Pizza
Pork
Pressure Cooker
Restaurant
Salads/Dressings
Sandwiches
School
Side Dishes
Snacks
Soup/Stew/Chili
Spreads/Butters
Wild Game

HOME | Kitchen Charts | Food Dictionary | My Recipe Box | My Meal Planner | My Shopping List




Quesadillas

12 flour tortillas
3/4 pound Monterey jack cheese, shredded
1 tablespoon ground cumin
3 (4 ounce) cans chopped green chiles
3/4 cup pitted black olives, sliced
1 medium red onion, chopped
Sour cream, if desired

Lay out 6 tortillas, reserving 6. In medium bowl, combine remaining ingredients, and distribute evenly over each tortilla. Cover each with another tortilla. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry tortillas, one at a time, until bottom is crisp. With a wide pancake turner, turn, and fry other side until crisp. Remove from heat, and drain on paper towels. Cut into 8 wedges. Repeat with remaining quesadillas.

Serve with sour cream, if desired.

Makes 48 wedges.

Favorites

Articles
BBQ Guru
Beauty Recipes
Children's Crafts
Cook's Corner
Crafts
Food Preparation
Gardening
Home Remedies
Household Hints
Household Recipes
Kitchen Hints
Videos + Recipes