• 1 1/2 c Grated manchego cheese
• 1 c Grated panela cheese
• 1/2 c Grated cotija cheese
• 6 ea Flour tortillas
• 1/2 c Chipotle salsa (optional)
• 4 ea Poblano chiles, roasted, peeled, seeded & julienned
• 2 tb Unsalted butter, melted

In a bowl, mix together the cheeses. Lay the tortillas on a counter. Divide the cheese mix into 6 portions and spread over half of each tortilla. If desired, sprinkle about a tablespoon of salsa over each. Arrange the chile strips evenly over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter. Preheat the oven to 350?F. Place a dry griddle or cast-iron skillet over medium-high heat. Place the tortillas buttered side down in the pan. Cook until very light golden,a bout 1 minute. Then brush the uncoated sides with butter and flip over. Cook until golden, and transfer to a baking sheet. When all the quesa- dillas are cooked, transfer the baking sheet to the oven and bake 10 min- utes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.

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