Quesadillas Tomatillas

• 2 burrito-size flour tortillas
• 1/2 lb (.2 kg). Monterey Jack cheese (approx.)
• 1 medium-size tomatillo
• 1 jalapeno pepper
• salt
• cilantro

1. Preheat oven to broil.
2. Remove leaves and stem from tomatillo.
3. Cut in half; cut into 1/3 inch slices, but leave a small flap of skin holding together.
4. Sprinkle salt between slices.
5. Broil 7 minutes to remove moisture.
6. Cut the remaining skin flaps.
7. Remove the stem and tip of the jalapeno.
8. Slice across to make rings; remove the white centers.
9. Remove the seeds if you want the dish less spicy.
10. Cut the cheese into butter-pat size pieces.
11. Place both tortillas in a frying pan.
12. Lay the cheese out on one tortilla, leaving some space between pieces.
13. Lay the jalapeno out evenly over the tortilla, then the tomatillo out evenly.
14. Sprinkle cilantro to taste.
15. Fold the tortilla in half.
16. Press the edges slightly to seal.
17. Repeat for the second tortilla.
18. Cook on a range at medium-low heat 15 minutes each side.
19. After about 5 minutes, press edges again to seal better against melted cheese.

flour tortillas, cheese, tomatillo, pepper, salt, cilantro

Taken from online-cookbook.com/goto/cook/rpage/0010BD (may not work)