Recipes from Mexico :: Mexican Vegetarian Recipes
12 flour tortillas
3/4 pound Monterey jack cheese, shredded
1 Tbsp. ground cumin
5 or 6 roasted green chiles, skins and
seeds removed, chopped, or
3 (4 ounce) cans chopped green chiles
3/4 c. pitted black olives, sliced
1 med. red onion, chopped
Sour cream, if desired
Lay out 6 tortillas, reserving 6. In med. bowl, combine remaining ingredients, and distribute in an even way over each tortilla. Cover each with another tortilla.
Heat 1/4 c. canola (or other vegetable) oil in a large skillet over med.-high heat. Fry tortillas, one at a time, until bottom is crisp. With a wide pancake turner, turn, and fry other side until crisp. Remove from heat, and drain on paper towels. Cut into 8 wedges. Repeat with remaining quesadillas.
Serve with sour cream, if desired.
Makes 48 wedges.
