Classic Quesadillas

Total Time: 46 mins Preparation Time: 30 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 3 large anaheim chilies
• 6 ounces sharp cheddar cheese, grated
• 6 ounces monterey jack cheese, grated
• 3 ounces crumbled queso fresco
• 8 flour tortillas (8 to 9-inch)

Recipe

• 1 blacken the skins of the peppers by grilling, broiling, or using a kitchen torch.
• 2 place in a zip-lock bag and seal; allow to stand at room temperature for about 10 minutes.
• 3 take peppers from bag and remove skins by holding under running tap water and scraping off skins with fingers.
• 4 cut peppers open and remove seeds by scraping with a spoon; dice peppers.
• 5 toss cheeses together in a bowl.
• 6 lay 4 tortillas on the counter and spread about 3/4 cup cheese over each.
• 7 sprinkle about 1/4 cup diced peppers over the top.
• 8 slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat.
• 9 place one of the remaining tortillas on top.
• 10 press down with a wide spatula to remove any air pockets.
• 11 cover and cook 1-2 minutes, checking frequently, until bottom tortilla is crisp and browned.
• 12 turn over, cover, and cook 1-2 minutes, or until lightly browned.
• 13 repeat this process for remaining quesadillas.
• 14 cut into wedges and serve immediately.