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Recipe: Quesadilla Jalapeno
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Quesadilla Jalapeno
1 to 2 teaspoons cooking oil
2 flour tortillas (6 inches)
6 jalapenos seeded and chopped
1/2 cup shredded cheddar cheese, divided
1/2 cup cubed cooked chicken,pork or beef
1/4 cup sliced fresh mushrooms
1/2 cup shredded Monterey Jack cheese, divided
Sour cream and salsa, optional
Heat oil in a nonstick skillet, add one tortilla, layer with half the cheddar cheese, and the chicken and mushrooms, and half the Monterey Jack cheese.
Top with the second tortilla. Cover and heat until the cheese melts and bottom torilla is crisp and golden brown. Turn over, sprinkle remaining cheese on top
Cook until the tortilla is crisp and golden brown and cheese is melted.
Cut into wedges.serve with sour cream and salsa if desired.
1 to 2 teaspoons cooking oil
2 flour tortillas (6 inches)
6 jalapenos seeded and chopped
1/2 cup shredded cheddar cheese, divided
1/2 cup cubed cooked chicken,pork or beef
1/4 cup sliced fresh mushrooms
1/2 cup shredded Monterey Jack cheese, divided
Sour cream and salsa, optional
Heat oil in a nonstick skillet, add one tortilla, layer with half the cheddar cheese, and the chicken and mushrooms, and half the Monterey Jack cheese.
Top with the second tortilla. Cover and heat until the cheese melts and bottom torilla is crisp and golden brown. Turn over, sprinkle remaining cheese on top
Cook until the tortilla is crisp and golden brown and cheese is melted.
Cut into wedges.serve with sour cream and salsa if desired.
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