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Easy Mexican Dinner

Ingredients for Quesadillas
4 – 8″ or 10″ flour tortillas
1 1/3 cups cups shredded Monterey Jack cheese or half sharp cheddar or if you like a little heat, the Monterey Jack with peppers
Heat a non-stick pan on medium with about 2 Tbsp. canola oil
Place the tortilla in the pan and top with 1/3 c. of cheese 
When it starts to get golden, flip over half the tortilla. Heat for about a minute or more, don’t let it get too brown.
Remove from pan and place on paper towel and repeat with the next one.
Keep warm in the oven.
Ingredients for Salsa
This really simple and much better than the store bought salsa
2 pts. cherry or grape tomatoes
1 green bell pepper, cut into pieces
1 sweet onion, cut into quarters
2 cloves garlic
1 poblano pepper (optional)cut into pieces
1 small bunch of cilantro
1 lemon 
1 lime
olive oil
Put the tomatoes in food processor and pulse until they are chunky not mushy.
Put them into a bowl.
Next pulse the peppers, onion and garlic.
Add them to tomatoes
Wash the cilantro and chop. Add to tomatoes
Squeeze the juice of the lemon and the lime into bowl
add salt to taste
Add about 1/4 c. olive oil
This is the best the next day but just as good on the day you make it.
Serve Quesallas with:
Goya black refried beans
Goya yellow Mexican rice
sour cream
         2 avocados, smashed, salt and lime juice or lemon juice

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