Mexican cheese melts (quesadillas)

1 servings

Ingredients

Quantity Ingredient
2½ cup Shredded Monterey Jack-pepper cheese; (10 ounces)
Ten 10-inch flour tortillas
2½ teaspoon Vegetable oil

Directions

Sprinkle ½ cup of the cheese over each of 5 tortillas and top with the remaining tortillas, making "sandwiches." In a large skillet, heat ½ teaspoon oil over medium heat. Place 1 tortilla sandwich in the skillet at a time and cook for 3 to 4 minutes, or until the cheese is melted, turning halfway through the cooking. Remove to a covered platter and repeat with the remaining sandwiches. Cut each finished quesadilla into 4 wedges and serve.

NOTE: I like to serve these with sour cream, salsa, and sliced scallions.

And for added cheese flavor, after turning the quesadillas, I brush the top of each one with an additional ½ teaspoon vegetable oil then sprinkle with a teaspoon of grated Parmesan cheese.

Converted by MC_Buster.

NOTES : 5 melts

Converted by MM_Buster v2.0l.

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