Especials del Sudoeste
Southwest Specialties

 
A great quesadilla depends 
on just the right balance 
of soothing cheese and other, 
livelier flavors. 
In this recipe, roasted pepper, 
smoky salsa, and more than one 
cheese keep things interesting.

Other necessary recipes:
Smoky Salsa
 
2 cups grated Mexican manchego cheese
1 cup grated anejo cheese
Six flour tortillas
2 red bell peppers, 
roasted, peeled, seeded, 
cut into matchstick-size strips
2 tablespoons butter, melted
1 cup Smoky Salsa (see recipe)
 
Preheat oven to 350 degrees F. 
Mix manchego and aņejo cheeses 
in medium bowl.
Place tortillas on work surface. 
Divide cheese evenly over 
half of each tortilla. 
Arrange roasted red pepper strips 
evenly over cheese. 
Drizzle 2 tablespoons Smoky Salsa
over peppers. 
Fold tortillas over to 
enclose filling. 
Brush tops of folded 
tortillas with butter.
Place dry griddle 
or cast-iron skillet 
over medium-high heat. 
Place tortillas, 
one or two at a time, 
buttered side down on griddle. 
Cook until very light golden, 
about 1 minute. 
Then brush uncoated 
sides with butter, 
flip tortillas over, 
and cook second side. 
Transfer to a baking sheet 
and bake 
until cheese begins to ooze,
about 10 minutes.
Serve hot, whole or 
cut into wedges, 
with guacamole and 
your favorite salsa.

Flour Tortilla Recipe 
and
Guacamole.