I recently served these Cheese Quesadillas as an appetizer at the birthday dinner I prepared for my older son’s girlfriend. I know she likes Mexican food so I thought this was a good choice.
It is a simple recipe that can be made ahead and baked right before
serving. Cut in smaller slices it’s a great app, or a larger slice can
easily be served as a lunch or dinner entree.
The recipe came
from a Cuisinart newsletter back in the day when I worked at a kitchen
specialty shop in Chicago. The newsletter provided recipes and
techniques for using the food processor.
This is one that I have
kept over the years, but hadn’t made for a long time. I won’t make
that mistake again…it’s really good!
Cheese Quesadillas (The Cuisinart Cook Newsletter, September, 1986)
Ingredients
1 package flour tortillas ( 8 inch)
¾ pound Monterey Jack Cheese, shredded
¾ pound good White Cheddar Cheese, shredded
2 cans diced green chiles
2 bunches green onions, sliced thin
2 tablespoons melted butter for brushing on top
In a buttered -8 inch layer cake pan, place one tortilla. Layer with the shredded cheese, onions, and chiles.
Repeat until it reaches the top of the pan, pressing down a bit on each tortilla.
End with a tortilla and brush with the melted butter.
Bake in a preheated 400 degree oven for 20 minutes til golden. Serve with salsa and sour cream.
Make ahead note: You can make it ahead, cover with plastic wrap and refrigerate until ready to bake.