Text 3304, 73 rader
Skriven 2013-08-09 05:55:30 av Dave Drum (1:261/38)
Ärende: Chile 3619
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cheese & Poblano Quesadillas
 Categories: Breads, Chilies, Cheese, Salsa
      Yield: 6 Servings

  1 1/2 c  Grated manchego cheese
      1 c  Grated panela cheese
    1/2 c  Grated cotija cheese
      6    Flour tortillas
    1/2 c  Chipotle salsa
      4    Poblano chilies; roasted,
           - peeled, seeded, julienned
      2 tb Unsalted butter; melted

  In a bowl, mix together the cheeses.

  Lay the tortillas on a counter. Divide the cheese mix into
  6 portions and spread over half of each tortilla. If
  desired, sprinkle about a tablespoon of salsa over each.
  Arrange the chile strips evenly over the cheese. Fold the
  tortillas over to enclose the filling and brush the tops
  with butter.

  Preheat the oven to 350øF/175øC.

  Place a dry griddle or cast-iron skillet over medium-high
  heat. Place the tortillas buttered side down in the pan.
  Cook until very light golden, about 1 minute. Then brush
  the uncoated sides with butter and flip over. Cook until
  golden, and transfer to a baking sheet.

  When all the quesadillas are cooked, transfer the baking
  sheet to the oven and bake 10 minutes, until the cheese
  begins to ooze.

  Serve hot, whole or cut into wedges.

  NOTE: Manchego Cheese: There are two kinds of manchego
  used in mexican cooking - and neither is the high-priced
  Spanish variety sold in upscale cheese shops. There is a
  hard variety (called viejo) and a soft, semifirm, golden
  one that is an excellent melter. The soft one is used most
  often for cooking. Monterey Jack or muenster can be
  substituted.

  Anejo Cheese: Also known as Cotija, is a salty, crumbly
  white cheese, similar to feta in appearance. Romano or
  washed and dried feta are good substitutes.

  Panela Cheese: is a mild, milky-tasting, fresh white
  cheese often sold in rounds. A ricotta, farmer's or dry
  cottage cheese can be substituted.

  The reason Mary Sue and Susan like to use one part
  manchego, one part panella and one-half part anejo is
  because they give a greater texture and flavor than just
  one cheese, but is not a hard-and-fast rule. They both say
  to go right ahead and use whatever you happen to have in
  the kitchen, or experiment and come up with you own cheese
  mix.

  SOURCE: Mesa Mexican by Mary Sue Milliken and Susan
  Feniger w/Helena Siegel.

  Uncle Dirty Dave's Archives

MMMMM

... A converted cannibal is one who, on Friday, eats only fishermen. E. Lotney

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 * Origin: Prism bbs (1:261/38)