Quesadillas with Jack and Spicy Saute

Name: Quesadillas with Jack and Spicy Saute
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 6-inchs (6-inch) flour tortillas; 3 medium cloves garlic, thinly sliced; 710 milliliters shredded jack cheese; 2 mediums jalapenos, halved lengthwise, seeded, and thinly sliced crosswise; 296 milliliters low-sodium chicken broth; 1 Tbsp peanut oil; 4 mediums poblano peppers, quartered lengthwise, seeded, and sliced crosswise into 1/2-inch strips; 6 servings Salt and freshly ground black pepper; 1 mediums yellow onion, halved lengthwise and thinly sliced

Quesadillas with Jack and Spicy Saute might be just the hor d'oeuvre you are searching for. This recipe serves 6. Watching your figure? This vegetarian recipe has 443 calories, 21g of protein, and 24g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. If you have flour tortillas, salt and pepper, chicken broth, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Heat oven to 500 degrees F and arrange 1 rack in top and a second rack in middle.

Equipment you will use

Oven

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onions, garlic, and jalapenos, season well with salt and freshly ground black pepper, and cook until softened, about 3 minutes.

Ingredients you will need

Ground Black Pepper

Jalapeno Pepper

Garlic

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add poblanos and stir to coat.

Ingredients you will need

Poblano Pepper

Add broth and cook until the liquid reduces enough to just coat the vegetables, about 10 minutes.

Ingredients you will need

Vegetable

Broth

Remove from heat.

When pepper mixture is cool enough to handle, top 1 tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, close with a second tortilla. Repeat to make 6 quesadillas.

Ingredients you will need

Tortilla

Cheese

Pepper

Arrange quesadillas on 2 baking sheets and place 1 sheet on top rack and another on middle rack.

Equipment you will use

Baking Sheet

Bake until cheese is melted, about 5 minutes. Switch baking sheets and continue to cook until tortillas are golden-brown and crisp, about 5 more minutes.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Baking Sheet

Oven

Equipment

Oven

Frying Pan

Baking Sheet

Ingredients

Servings:

126-inchs

(6-inch) flour tortillas 3medium cloves

garlic, thinly sliced 710milliliters

shredded jack cheese 2mediums

jalapenos, halved lengthwise, seeded, and thinly sliced crosswise 296milliliters

low-sodium chicken broth 1Tbsp

peanut oil 4mediums

poblano peppers, quartered lengthwise, seeded, and sliced crosswise into 1/2-inch strips 6servings

Salt and freshly ground black pepper 1mediums

yellow onion, halved lengthwise and thinly sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.