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Texas-Style Quesadillas

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  • 6 4 - 6 inches  white corn tortillas
  • cooking oil or nonstick cooking spray
  • 1/2 cup  shredded Monterey Jack cheese
  • 2 - 3 medium fresh serrano chili peppers, halved, seeded, and cut into thin slices
  • 1 roma tomato, chopped
  • 2 tablespoons  snipped fresh cilantro
  • 2 tablespoons  light sour cream


1. Lightly brush one side of each tortilla with cooking oil or lightly coat with cooking spray. Divide cheese evenly among un-oiled sides of 2 larger or 3 smaller tortillas. Add pepper slices, chopped tomato, and cilantro. Top with remaining tortillas, oiled sides up.

2. Heat a heavy skillet or griddle over medium heat. Cook quesadillas, one at a time, about 1 to 2 minutes per side, or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm with sour cream.

Texas-Style Quesadillas
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