Ingredients

  • 6 oz. monterey jack cheese
  • 1 4-oz. can green chili peppers, rinsed and seeded
  • 3/4 cup Frijoles Refritos(refried beans) Or canned refried beans
  • 12 6-inch tortillas
  • 2 tablespoons cooking oil

Directions

Cut cheese into twelve 3x1x1/4-inch strips. Quarter chili peppers lengthwise. Spread 1 tablespoon of the beans on each tortilla. Top each with a piece of cheese and a piece of chili pepper. Fold tortillas in half; secure each with a wooden pick. In skillet heat oil; cook quesadillas, a few at a time, in the hot oil about 2 minutes per side or till lightly browned and cheese is melted. Makes 12



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Submitted 6/13/05.
Source: B.H.&G. Mexican Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Quesadillas (Cheese Turnovers)