The original used garlic, but even though I normally like garlic in everything except bagels (even tried it once in ice cream, don't ask), I prefer my quesadillas without the stinking rose, thank you.
Canned green chilies aren’t very high on the scoville scale, but if you are the type that thinks horseradish is too hot, omit it, and don’t even think of going near the jalapeños!
Green Chili and Cheese Quesadillas
Makes 4 servings
1 small can chopped green chilies, drained
1/2 cup chopped fresh cilantro
8 teaspoons vegetable oil
8 9-inch flour tortillas
1 pound Monterey Jack or cheddar cheese, grated
1/2 cup sliced jalepeño peppers (from a jar) (optional)
1/2 cup of pico de gallo or tomato salsa
In a medium bowl, mix together chilies and cilantro.
Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add 1 tortilla to skillet and smoosh it around a little to spread the oil. Top with 1/2 cup of loosely packed cheese, 1 tablespoon of chili mixture, 1 tablespoon jalapeños (if desired) and 2 tablespoons salsa. Top with another tortilla.
Cook until bottom is golden brown, about 3 minutes. Flip quesadilla over. Cook until new bottom is golden brown and cheese melted, about 3 more minutes.
Transfer to cutting board. Cut quesadilla into 6 wedges. Keep wedges warm while making the rest of the quesadillas. Serve hot.