Quesadilla with Monterey Jack Cheese and Fresh Salsa

Bonus Recipe

Preparation info

    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About


For each quesadilla, spoon ¼ cup of the Fresh Salsa with Avocado over a 6- to 8-inch flour tortilla. Sprinkle evenly with ½ cup of shredded Monterey Jack cheese and top with a second tortilla. Gently press down with your hand to flatten. Bake on a baking sheet in a 350°F. oven for 3 to 4 minutes or microwave at full power for 1 to 2 minutes or until the cheese melts and the filling is hot. Cut into wedges.