Categories: Mexican

Ingredients

• 4 dried ancho chiles
• 1 1/4 cups grated Gruyere
• 1 1/4 cups grated Monterey Jack
• 12 5-inch corn tortillas
• Lime wedges and/or salsa for serving

Directions

1. Remove stems and seeds from chiles. Place the chiles in a bowl, cover with warm water and soak until softened, about 15 minutes. Drain, pat dry and coarsely chop.

2. Combine Gruyere and Jack cheese in a bowl.

3. Heat a large skillet over medium-high heat. Briefly heat tortillas in the pan, turning once, until warm. Keeping the rest wrapped tightly in a clean dish towel, lay 4 tortillas at a time out on a clean cutting board. Sprinkle 1 tbsp. cheese on half of each tortilla. Top with about 2 tsp of the chiles, then sprinkle with another tbsp. cheese. Fold cold. Repeat with the remaining tortillas, cheese and chiles.

4. Cook 4 quesadillas at a time in the pan over medium heat until crisp and golden on both sides, 3-5 minutes total. Cover to keep warm while you cook the next 2 batches. Serve immediately with lime wedges and/or salsa.

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