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2010-02-11 digital edition

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2010-02-11 / Community News

From the Chef’s Corner

Chili-Cheese Quesadillas
by Chef Deedle
The next time you have friends or family over to watch a ball game or just a get together, bry this appetizer. They will like it.
1 (3 oz.) pkg cream cheese, softened
1 cup (4 oz. shredded sharp cheddar cheese
1 (4.5 oz) can chopped green chilies
¼ tsp. garlic powder
1/8 tsp ground red pepper
8 (8 inch) flour tortillas
Topping: sour cream and salsa
Garnish: cilantro sprigs

Beat first 6 ingredients at medium speed with an electric mixer until well blended. Spread about ½ cup cheese mixture onto each of 4 tortillas, leaving a ½ inch border. Top with remaining tortillas.

Heat a lightly greased large non-stick or black skillet over medium-high heat just until hot. Cook quesadillas in 4 batches, 1 minute on each side or until filling melts and outside browns.

Cut into wedges and serve with desired toppings. Garnish, if desired.

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