Open-Face Chile-Cheese Quesadillas

Name: Open-Face Chile-Cheese Quesadillas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Mexican
Ingredients: 1 teaspoon adobo sauce (from can of chipotle chiles); 1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped; 5 8-inchs Old El flour tortillas for burritos (8 inch; from 11.5-oz package); 59 milliliters finely chopped fresh cilantro; 227 grams cups shredded pepper Jack or Monterey Jack cheese; 5 servings Olive oil; 118 milliliters pitted ripe olives, drained, chopped; 118 milliliters roasted red bell peppers (from 7-oz jar), drained, finely chopped

Open-Face Chile-Cheese Quesadillas might be just the hor d'oeuvre you are searching for. This recipe makes 5 servings with 472 calories, 15g of protein, and 33g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Not Head to the store and pick up olives, to 2 chipotle chiles in adobo sauce, old el flour tortillas, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Heat oven to 400F.

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Oven

Place tortillas on 2 large cookie sheets.

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Tortilla

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Baking Sheet

Brush tortillas lightly with oil; prick tortillas several times with fork.

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Tortilla

Cooking Oil

Bake 6 minutes or until lightly browned and puffed. Cool.

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Oven

Meanwhile, in medium bowl, mix remaining ingredients.

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Bowl

Sprinkle cheese mixture evenly over tortillas.

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Tortilla

Cheese

Bake 6 to 8 minutes or until cheese is melted.

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Cheese

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Oven

Cut each tortilla into 6 wedges; serve warm.

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Tortilla

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Oven

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Bowl

Ingredients

Servings:

1teaspoon

adobo sauce (from can of chipotle chiles)1

to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped 58-inchs

Old El flour tortillas for burritos (8 inch; from 11.5-oz package)59milliliters

finely chopped fresh cilantro 227grams

cups shredded pepper Jack or Monterey Jack cheese 5servings

Olive oil 118milliliters

pitted ripe olives, drained, chopped 118milliliters

roasted red bell peppers (from 7-oz jar), drained, finely chopped

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Sangre de Toro Cava. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 16 dollars per bottle.