Recipe - Matzo Vegetable And Cheese Quesadillas

12 Matzos
One fourth cup Butter or
kosherforPassover
vegetable oil, about
2 cup Shredded Monterey Jack
yellow cheese
2 cup Shredded Cheddar cheese
2 lg Tomatoes, thinly cut or sliced up
4 Green onions, thinly cut or sliced up
into 1inch strips
2 Green peppers, seeded and
thinly cut or sliced up into 1inch
strips
Salt, freshly ground pepper
Ortega brand salsa or other
kosherforPassover
prepared salsa

Source: Joan Nathan, Copyrite 1996 The Detroit News

At least 1One half hours before serving, line counter top with 3 layers white
paper towels. Run each matzo under cool water, making sure to wet both
sides. Place on towels and cover with single layer of wet paper towels.
Allow to stand 1 hour or until it is of al dentelasagnenoodle texture.
Remove wet paper towels. Allow matzos to dry additional 1One half hours before
using.

Heat enough butter in large nonstick skillet to coat bottom of pan. Place 1
matzo in skillet. Sprinkle with a little of each cheese. Top with some
tomatoes, onions, peppers, salt, pepper and finish with dollop of salsa.
Top with another matzo.

When quesadilla has browned on 1 side and cheese begins to melt, turn
quesadilla over and cook other side until crisp, adding butter as needed.
Repeat with remaining ingredients. Allow quesadillas to cool before cutting
each one on diagonal to make 4 triangles. Serve with additional salsa.

Per serving: 461 calories; 24.2 g fat (9.4 g saturated fat; 47 percent
calories from fat); 72 mg cholesterol; 807 mg sodium. Posted to JEWISHFOOD
digest V97 #081 by alotzkar@direct.ca (Al) on Mar 9, 1997