Title: Matzo Vegetable & Cheese Quesadillas
Categories: Jewish Holiday Entree Cheese
Yield: 8 Servings
| 12 | | Matzos |
| 1/4 | c | Butter; or oil, kosher for Passover |
| 2 | c | Monterey Jack cheese; shredd |
| 2 | c | Cheddar cheese; shredded |
| 2 | lg | Tomatoes; thinly sliced |
| 4 | | Scallions; sliced in 1" pcs. |
| 2 | | Bell peppers, green; sliced in 1" strips |
| | | Salt |
| | | Pepper, fresh ground |
| | | Salsa, kosher for Passover |
| PER SERVING |
| 140 | x | Calories |
| 129 | mg | Sodium |
| 21 | mg | Cholesterol |
| 7 | g | Fat |
| 13 | g | Carbohydrates |
| 6 | g | Protein |
| 1/8 | g | Fiber |
At least 2 1/2 hours before serving, line counter top with 3 layers of
white paper towels. Run each matzo under cool water, making sure to wet
both sides. Place on towels and cover with a single layer of wet paper
towels. Allow to stand 1 hour or until texture resembles al dente lasagna.
Remove wet paper towels and allow matzos to dry additional 1 1/2 hours
before using.
Heat enough butter in large skillet to coat bottom of pan. Place 1 matzo
in skillet and sprinkle with a little of each cheese. Top with tomatoes,
onions, bell peppers, salt and pepper to taste and finish with a dollop of
salsa. Top with another matzo.
When quesadilla has bronwed on one side and cheese begins to melt, turn
over and cook other side until crisp, adding butter as needed. Repeat with
remaining ingredients. Keep quesadillas warm while cooking rest.
Allow to cool before cutting each one on diagonal to make 4 triangles.
Serve with additional salsa.
Source: Los Angeles Times Food Section, 3/31/96