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Cheese Quesadillas with Salsa Verde

8 ts (about) vegetable oil
16 6-inch corn tortillas
2 c Shredded Monterey Jack Cheese
Salsa Verde


Heat 1 teaspoon oil in medium nonstick skillet over medium-high heat. Add 1 tortilla. Sprinkle tortilla with 1/4 cup cheese. Top with another tortilla with 1/4 cup cheese. Top with another tortilla and press with spatula to compact. Cook until cheese melts and tortillas are crisp and light golden, about 2 minutes per side. Transfer to work surface. Repeat with remaining tortillas and cheese, adding more oil by teaspoonfuls as necessary.

Cut quesadillas into quarters; place on platter. Serve with Salsa Verde.


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