Search for anything:

Matzo Vegetable And Cheese Quesadillas

cheese, jewish, tex-mex

12 matzos
1/4 cup butter or vegetable oil
2 cup shredded monterey jack
1 yellow cheese
2 cup shredded cheddar cheese
2 large tomatoes, thinly sliced
4 green onions, thinly sliced
1 into 1-inch strips
2 green peppers, seeded and
1 thinly sliced into 1-inch
1 strips
1 salt, freshly ground pepper
1 prepared salsa

At least 11/2 hours before serving, line counter top with 3 layers white paper towels. Run each matzo under cool water, making sure to wet both sides. Place on towels and cover with single layer of wet paper towels. Allow to stand 1 hour or until it is of al dente-lasagne-noodle texture. Remove wet paper towels. Allow matzos to dry additional 11/2 hours before using. Heat enough butter in large nonstick skillet to coat bottom of pan. Place 1 matzo in skillet. Sprinkle with a little of each cheese. Top with some tomatoes, onions, peppers, salt, pepper and finish with dollop of salsa. Top with another matzo. When quesadilla has browned on 1 side and cheese begins to melt, turn quesadilla over and cook other side until crisp, adding butter as needed. Repeat with remaining ingredients. Allow quesadillas to cool before cutting each one on diagonal to make 4 triangles. Serve with additional salsa. Per serving: 461 calories; 24.2 g fat (9.4 g saturated fat; 47 percent calories from fat); 72 mg cholesterol; 807 mg sodium. Source: Joan Nathan Copyrite 1996 - The Detroit News From: Al Date: 09 Mar 97 Jewish-Food List Ä

Yield: 1 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU