| MINIATURE QUESADILLAS |
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Preparation time: about 5 to 10 minutes Total time: 20 minutes 4 servings1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon dried oregano leaves 1 cup shredded Cheddar cheese 1/2 cup shredded Montery Jack cheese (about 2 ounces) CRISCO Oil 6 6-7 inch flour tortillas Salsa, sour cream (optional) Combine chili powder, cumin, salt and oregano in large plastic food storage bag. Add Cheddar and Monterey Jack cheese. Shake to coat cheese. Heat 1/2 tablespoon Crisco Oil in medium skillet. Place one tortilla in pan and top with ½ cup cheese mixture; top with a second tortilla. Cook 30 seconds, turn; cook 30 seconds longer. Repeat with additional Crisco Oil, remaining tortillas and cheese mixture. Cut each quesadilla into 8 wedges. Serve with salsa and sour cream. |
