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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A quick appetizer or lunch. Ingredients:
1/4 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon dried oregano leaves |
1 cup shredded cheddar cheese |
1/2 cup shredded monterey jack cheese |
vegetable oil |
6 (6 -7 inch) flour tortillas |
salsa, sour cream (optional) |
Directions:
1. Combine chili powder, cumin, salt and oregano in large plastic food storage bag. Add Cheddar and Monterey Jack cheese and shake to coat cheese.
2. Heat 1/2 tablespoon oil in medium skillet. Place one tortilla in pan and top with 1/2 cup cheese mixture; top with a second tortilla. Cook 30 seconds, turn; cook 30 seconds longer.
3. Repeat with additional oil, remaining tortillas and cheese mixture. Cut each quesadilla into 8 wedges. Serve with salsa and sour cream.
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