Tomatillo Salsa:
8 tomatillos, chopped
3 T. rice vinegar
3 T. olive oil
Salt to taste
Combine tomatillos, vinegar, oil and salt in small bowl.
Quesadillas:
4 (10-inch) flour tortillas
1/2 lb. Dill Havarti cheese, grated
4 apples, sliced thin
2 T. plus 2 t. butter for sautéing
Lay tortilla on work surface. Spread 1/4 of the cheese across 1/2 of a tortilla, then top cheese with 1 sliced pear. Fold over tortilla. Repeat with remaining tortillas, cheese and apples.
Melt 2 t. butter in skillet over medium heat. Sauté tortilla on both sides until cheese is melted and tortilla is crisp, 2 to 3 minutes per side. Repeat with remaining tortillas, melting 2 t. butter to sauté each. Cut each quesadilla into 4 wedges. Spoon Tomatillo Salsa over top and serve immediately. Makes 4 servings.
4 (10-inch) flour tortillas
1/2 lb. Dill Havarti cheese, grated
4 apples, sliced thin
2 T. plus 2 t. butter for sautéing
Lay tortilla on work surface. Spread 1/4 of the cheese across 1/2 of a tortilla, then top cheese with 1 sliced pear. Fold over tortilla. Repeat with remaining tortillas, cheese and apples.
Melt 2 t. butter in skillet over medium heat. Sauté tortilla on both sides until cheese is melted and tortilla is crisp, 2 to 3 minutes per side. Repeat with remaining tortillas, melting 2 t. butter to sauté each. Cut each quesadilla into 4 wedges. Spoon Tomatillo Salsa over top and serve immediately. Makes 4 servings.
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