*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 350øF.
   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.
   NOTE: Manchego Cheese: There are two kinds of manchego used in mexican
   cooking - and neither is the high-priced Spanish variety sold in
   upscale cheese shops. There is a hard variety (called viejo) and a
   soft, semifirm, golden one that is an excellent melter. The soft one
   is used most often for cooking. Monterey Jack or muenster can be
   Anejo Cheese: Also known as Cotija, is a salty, crumbly white cheese,
   similar to feta in appearance. Romano or washed and dried feta are
   good substitutes.
   Panela Cheese: is a mild, milky-tasting, fresh white cheese often
   sold in rounds. A ricotta, farmer’s or dry cottage cheese can be
   The reason Mary Sue and Susan like to use one part manchego, one part
   panella and one-half part anejo is because they give a greater
   texture and flavor than just one cheese, but is not a hard-and-fast
   rule. They both say to go right ahead and use whatever you happen to
   have in the kitchen, or experiment and come up with you own cheese
   SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena
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