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Quesadillas, Matzo (D, KLP)
Source: "MATZA 101," by Jenny Kdoshim and Debbie Bevans
Yield: 24 pieces (Serves: 8)

12 matzos
1/4 cup butter or KLP vegetable oil
2 cups Monterey Jack cheese, grated
2 cups Cheddar cheese, grated
2 large tomatoes, thinly sliced
4 green onions, thinly sliced into 1" strips
2 green bell peppers, seeded and thinly sliced into 1" strips
Freshly ground black pepper
KLP prepared salsa

Approximately 1-3/4 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 the texture of al dente lasagna noodles. Remove wet paper towels.

Allow matzos to dry 1-1/2 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 tomato slices, onions, bell peppers, salt and black pepper, then add a 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 to make 4 triangles. Serve with additional salsa.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A