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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Rajas, a traditional saute of chile peppers and onions, is a staple in Mexican cuisine. With the addition of cheeses, this makes an easy and delicious quesadilla filling. Note: If you don't mind a drippy filling, or you can't wait :smile: these can be eaten right away. However, if you want the filling to solidify a little, wait 5 minutes before cutting. Ingredients:
1 tablespoon vegetable oil |
3 medium jalapenos, seeded and thinly sliced lengthwise |
1 medium red bell pepper, seeded and thinly sliced |
1/2 medium red onion, thinly sliced |
2 tablespoons coarsely chopped cilantro |
2 1/2 cups shredded monterey jack cheese (10 ounces) |
1/2 cup shredded cheddar cheese (2 ounces) |
6 flour tortillas (10-inch) |
salt & freshly ground black pepper |
Directions:
1. Heat oil in a large cast iron skillet or large heavy nonstick frying pan over medium-high heat. When it shimmers add peppers and onion, and season with salt and pepper to taste.
2. Cook, stirring occasionally, until vegetables are tender and brown, about 6 minutes. Transfer to a medium bowl, stir in cilantro, and let cool slightly, about 5 minutes.
3. Combine cheeses in a medium bowl and set aside. When pepper mixture is cook enough to handle, scatter 1/2 cup of the cheese mixture over 1 tortilla and spread 1/3 of the pepper mixture over the cheese. Cover peppers with another 1/2 cup of cheese, and top with second tortilla. Repeat to make 3 quesadillas.
4. Wipe out pan and return to stove over medium heat. When it is heated, add 1 of the prepared quesadillas and cook until the cheese melts and the tortilla gets a few golden brown spots, about 3-4 minutes. Flip and cook 2-3 minutes more. Repeat with remaining quesadillas.
5. Let rest 5 minutes. Then cut each quesadilla into 8 pieces and serve.
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