Cheese Red Chile Puree
|Red chile puree||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Shredded jack cheese||1 Cup (16 tbs)|
|Fresh cilantro sprigs||3|
Prepare Red Chile Puree; set aside.
Combine jack and Cheddar cheeses.
In a 10- to 12-inch frying pan, melt 2 tablespoons butter over medium heat.
Lay a tortilla in pan; when slightly warm, spread 1/4 cup of the cheese mixture over half the tortilla.
With a spatula, fold other half over.
Push to one side of pan and add another tortilla.
Repeat until pan is filled, adding more butter as necessary.
Cook quesadillas, turning as needed, until lightly browned (about 1 minute).
Remove from pan and keep warm; continue until all tortillas are cooked.
Spoon 2 tablespoons of the puree over each quesadilla and garnish with cilantro, if desired