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Recipe of the Week


Quesadilla Especial

This dish, which serves 6, can be prepared in 30 minutes and cooked in 10.

  • 5 medium cloves garlic, unpeeled*
  • 1 Tbsp. vegetable or olive oil
  • 1 medium red onion, thinly sliced
  • 1 can diced green chiles, drained (4 ounces)
  • 8 oz. Asiago cheese, thinly sliced**
  • 4 (8") flour tortillas
  • salsa (optional)
  • sour cream (optional)
  • guacamole (optional)
  • cilantro sprigs (optional)
Heat a medium heavy skillet over low heat. Add garlic cloves and cook until garlic skin is dark brown, approximately 15 to 20 minutes. Remove from heat; cool. Peel and slice garlic. Heat oil in same skillet over medium heat. Sauté onions until slightly limp, approximately 3 to 4 minutes. Add garlic and chiles. Remove from skillet. Wipe out skillet with paper towel. Place one tortilla in skillet. Arrange one fourth of the cheese on half of the tortilla. Top with one fourth of the onion mixture. Fold remaining half of tortilla over filling. Cook on each side until light brown, approximately 2 to 3 minutes. Remove from skillet and repeat with remaining ingredients. Cut each quesadilla into thirds. Serve immediately.

*Note: 5 roasted garlic cloves can be substituted for pan roasted garlic. Roasted garlic in jars is available at many supermarkets.

**Note: May substitute with Monterey Jack.


Source: American Dairy Association.

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