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Cheese Red Chile Puree

Mexican.Chef's picture
  Red chile puree 1 Cup (16 tbs)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Shredded jack cheese 1 Cup (16 tbs)
  Butter/Margarine 4 Tablespoon
  Corn tortillas 8
  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

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2467 Calories from Fat 1533

% Daily Value*

Total Fat 176 g270.6%

Saturated Fat 90.4 g451.9%

Trans Fat 0 g

Cholesterol 349.7 mg116.6%

Sodium 5139.8 mg214.2%

Total Carbohydrates 162 g54.1%

Dietary Fiber 24.3 g97.2%

Sugars 0.1 g

Protein 62 g124.3%

Vitamin A 94.3% Vitamin C 2.7%

Calcium 189.1% Iron 37.9%

*Based on a 2000 Calorie diet


Cheese Red Chile Puree Recipe