A must-have component of a traditional Mexican snack is cheese. You can bite this simple quesadilla together with a bowl of rich soup you’ll have to cook enough time, but lunch is worth the effort, such a heavy meal is taken only once a day. AT of this classic wheat tortilla quesadilla as much as two type of cheese: tart, with nutty notes, Monterey Jack and spicy Pepper Jack. Fried peppers blanched over open fire add quesadillas extra piquancy. Share with friends: 
Time: 35 minutes Difficulty: Easy Quantity: 3 quesadillas. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 very large wheat tortillas
- 3 green chili peppers
- Frying pan butter
- 1.5 tbsp. finely grated cheese Monterey Jack
- 1.5 tbsp. finely grated cheese pepper jack
Recipes with similar ingredients: tortilla, chili pepper, cheese monterey jack
Recipe preparation:
- Fry peppers in turn with metal tongs while holding them above the open flame of the stove until the skin is completely charred. If there is no gas stove, you can use a barbecue grill or place them on a baking sheet in the oven. When the peppers are full blacken, put them in a large sealed plastic package, seal it and let the peppers to potter for at least 20 minutes. Then use a knife to scrape off most of the blackened skin. Remove the stalk, seeds and chop chili peppers.
- Grease a large cast-iron skillet with butter and set it to medium heat. Put 1 tortilla in the pan and sprinkle it with third cheese Monterey Jack and Pepper Jack, evenly distributing it to the edges so that the surface is completely covered. Sprinkle with a third of the fried chili peppers. Wait till the cheese will melt almost completely, and then fold the cake in half. Fry for another 20 seconds, then turn the resulting crescent and fry for another 30 seconds until the cake is buttery and golden.
- Keep warm and repeat the same with the remaining cakes, cheese and chili peppers. Cut each into 4 or 5 triangular pieces and serve with chili chowder.
