xiaoxl/recipe_data huggingface dataset:
Mexican Charred Tomatillo Salsa
Category: appetizers-and-snacks
By Sony

This delicious Mexican salsa (Salsa martajada de tomate verde) is made with fresh tomatillos, chiles de arbol, and garlic. Everything is chargrilled till blackened, imparting a smoky flavor that makes this salsa so special. Serve with tortilla chips, or as an accompaniment to your favorite Mexican meal.

Ingredients:
2 pounds fresh tomatillos, husks removed
10  dried chile de arbol peppers
2 cloves garlic, unpeeled
salt to taste

Directions:
Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more. Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

Prep time: 15 mins
Cook time: 11 mins
Total time: 26 mins
Yields: 8 servings

Calories: 39.8
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 7.3 g
Sugars: 4.5 g
Dietary fiber: 2.2 g
Protein: 1.2 g
Sodium: 20.9 mg
Mexican Cheese Dip


Ingredients:
plain yogurt, garlic cloves, ground cumin, seasoning salt, whole kernel corn, canned black beans, tomatoes, diced green chilies, fresh cilantro, tortilla chips

Directions:
Line a small colander with 3 layers of 100% cotton cheesecloth or a clean paper coffee filter. Suspend colander over a bowl and spoon in yogurt. Cover with plastic wrap and chill overnight to create yogurt cheese.
Remove yogurt cheese from strainer; discard liquid. Transfer to a large bowl. Stir in garlic, cumin, and salt. Fold in sweet pepper, corn, black beans, tomato, green chilies, 1 1/2 cups mexican cheese and 3 tablespoons cilantro.
Spoon into crock or spread on a platter. Top with remaining mexican cheese and cilantro.
Serve with tortilla chips or crackers.
Quick Chocolate Sauce


Ingredients:
butter, sour cream

Directions:
Put chips in a microwave safe saucepan with butter on top. Microwave on medium for 2 minutes, then stir.
Continue cooking at medium heat for 20 second increments then stirring until smooth.
Add a spoonful of sour cream and stir well (this tempers the chocolate mix].
Stir in the rest of the sour cream till well blended.
Spoon over ice cream. YUM!
Oatmeal Chocolate Chip Muffins


Ingredients:
quick-cooking oats, milk, egg, brown sugar, pecans, flour, baking powder, salt

Directions:
Combine oats & milk. Let stand for 15 minute while preparing rest of ingredients.
Stir together egg, oil, 1/2 Cup sugar, chocolate chips and 1/2 Cup pecans.
In a seperate bowl, combine flour, baking powder and salt.
After 15 minute is up, add oat mixture to egg mixture. Then add flour mixture just until moistened.
Fill muffin cups 2/3 full.
Sprinkle muffin tops with rest of brown sugar and pecans.
Bake at 400 for 20-25 min or until tests done.
Peach Liqueur


Ingredients:
vodka, sugar, water

Directions:
In a quart jar, add peaches, 1 cup sugar, and vodka. (I use frozen peaches as the freezing process breaks down the cell walls, allowing you to get more juice]
Seal jar tightly, and place in a dry, dark place for about 2 weeks.
After two weeks, strain the liquid using a double layer of cheese cloth.  Gently squeeze the peaches, getting as much juice from the peaches as possible.
In a fresh quart jar, add the second cup of sugar, water to top and the strained liquid.  Seal and store again in a dark place until sugar is dissolved.
Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Grilled Pineapple Balsamic Asparagus


Ingredients:
asparagus, olive oil, low sodium soy sauce, black pepper

Directions:
1.Cut off tough ends of asparagus.
2.Combine all ingredients in a large zip-top plastic bag.
3.Seal and marinate for 30 minutes.
4.Remove asparagus from bag, and discard marinade.
5.Place asparagus on grill rack or grill pan coated with cooking spray.
6.Grill at high let sizzle for few minutes let the juices cook inside.
7.Then rotate every few seconds between 7 - 10 minutes. (Depends on how charred you want it].
8.After 5 minutes drizzle 2 additional tablespoons of pineapple juice over the asparagus let the juices soak in for a few seconds then continue to rotate.
Apple Pancakes with Lemon Spiced Butter


Ingredients:
self raising flour, buttermilk, egg, butter, apple, butter, mixed spice, fresh lemon rind, fresh strawberries, berries

Directions:
FOR THE PANCAKES.
Sift the flour into a large bowl and make a well in the centre.
Whisk the buttermilk and egg together in a jug.
Gradually pour the buttermilk mixture into the flour whisking well to make a smooth batter.
Grease a non-stick pan with some of the butter and heat until the butter is foaming.
Gently pour 1/3 cup of batter into the pan and top batter with apple slices.
Depending on the size of your pan you can cook two or three at a time.
Cook pancakes for about 1 minute, bubbles will appear on the top and the bottom should be golden.
Turn the pancake and cook for a further minute or two until the second side is golden.
Repeat with remaining batter and apple slices, greasing pan before each batch.
FOR THE SPICED LEMON BUTTER.
Combine all the ingrediants in a small bowl and mix together well.
TO SERVE.
Arrange 2 or 3 warm pancakes in a stack, top with the flavoured butter and fresh berries.
Iced Mocha Fusion


Ingredients:
milk, instant mocha-flavored coffee powder, sugar, vanilla

Directions:
Add all ingredients to blender and mix well., Top with Redi-whip and chocolate syrup if desired., This makes 1 large or 2 small drinks., You can easily double this recipe for more servings.
Chia Milk
Category: breakfast-and-brunch
By LivingWithTheEssentials

Great substitute for milk. In baking you can't taste the difference, and it has a pleasant taste for drinking. Cheap and good for you too!

Ingredients:
5 cups water, divided
¼ cup chia seeds
2 tablespoons walnuts
2 tablespoons sesame tahini
1 teaspoon honey, or to taste
1 dash vanilla extract  (Optional)

Directions:
Combine 3 cups water, chia seeds, and walnuts in a bowl; stir to prevent clumps from forming. Let soak for 8 hours to overnight. Pour chia seed mixture into a blender; add 1 cup water, tahini, honey, and vanilla extract. Cover and blend until smooth; add reminding water.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 5 Cups

Calories: 44.8
Fat: 3.5 g
Saturated fat: 0.4 g
Carbohydrates: 2.8 g
Sugars: 0.7 g
Dietary fiber: 1.5 g
Protein: 1.2 g
Sodium: 7.6 mg
Farina's Not Just for Breakfast!


Ingredients:
olive oil, shallot, farina, garlic cloves, eggs, parmesan-romano cheese mix, red bell pepper, fresh thyme

Directions:
Sauté shallots and mushrooms in oil till translucent.
Add 2 cups hot water slowly add cream of wheat.
Continue stirring gently while the cereal thickens, about 10 minutes.
Cereal should become very thick.
Remove from the heat and add the garlic, eggs, egg yolks, cheese, red pepper,thyme, salt and pepper to taste, blending thoroughly.
Pour the warm mixture onto a well-oiled 9x13-inch pan and spread it out, making the surface as even as possible.
(Option: Just spoon tablespoonfuls onto buttered parchment paper and bake in a 400°F oven for 3 minutes till bubbling hot].
Let cool, uncovered, in the refrigerator until cool to the touch.
Remove from the refrigerator and cut into squares.
Cover with plastic wrap and refrigerate.
When ready to use, place the squares on a pan lined parchment paper and heat in a 400°F oven for 5 minutes till bubbling hot.
Serve immediately.
Oriental Salmon Patties


Ingredients:
fresh salmon, shallots, chives, fresh ginger, ginger, sambal oelek, salt, pepper, olive oil

Directions:
*If you can't find Sambal Oelek, which is basically spicy tomato paste, use 1/2 tsp of cayenne pepper and 1 tsp tomato paste*.
With either a food processor or a sharp knife, dice the salmon. DO NOT make it into paste!
Add all the ingrediants, saving the olive oil for the cooking stage.
refrigerate a few hours so that it keeps it's form when cooked.
Cook the patties about 3 minutes each side, in a non-stick pan using about 1 tbs of olive oil over medium-high heat.
Be careful not to over cook, or they will be dry.
Serve with a salad of baby spinach and raspberry dressing or any salad you like!
Carmel Macchiato Smoothie With Almond Butter


Ingredients:
coffee, banana, almond butter, dates, salt

Directions:
Place the ingredients in Blender., Blend until smooth.
Cheese and Onion Bread  in the (bread Machine)


Ingredients:
water, powdered milk, sugar, salt, white flour, cheddar cheese

Directions:
Measure ingredients in the order listed into baking pan., Insert baking pan into oven chamber, twist to secure., Close lid., Select: Sweet Bread Setting., Select"Regular" or"Dark" crust., Press start and wait till it is finished.
Pepper-Honey Cedar Plank Salmon
Category: main-dish
By JMCCURTAIN

I live in Alaska and have 3 sons that love to fish.  I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon.  I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that's it is ready to get grilling.....

Ingredients:
2  untreated cedar planks
¼ cup pineapple juice
⅓ cup soy sauce
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
¾ cup honey
¼ cup packed brown sugar
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon paprika
¼ teaspoon garlic powder
6 (6 ounce) skinless, boneless salmon fillets
1 pinch salt and pepper to taste

Directions:
Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired. Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside. Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little. Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 483.7
Fat: 16.7 g
Saturated fat: 2.8 g
Carbohydrates: 47.3 g
Sugars: 45.2 g
Dietary fiber: 0.5 g
Protein: 37 g
Cholesterol: 114.2 mg
Sodium: 893.2 mg
Cayenne-Rubbed Chicken With Avocado Salsa


Ingredients:
salt, pepper, cayenne, chicken breast halves, olive oil, red onion, fresh lime juice, avocado, fresh ground pepper

Directions:
In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cayenne; rub all over chicken.
In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned on the outside and opaque on the inside.
While chicken is cooking, in a medium bowl, combine onion and lime juice; set aside.
Just before serving fold in avocado chunks into onion mixture, season with salt and peper.
serve chicken topped with salsa.
Spicy-Sweet Beef Empanadas (Mexico)


Ingredients:
puff pastry, all-purpose flour, ground beef, onion, garlic cloves, sherry wine, ground cinnamon, ground cloves, ground cumin, chopped tomatoes, sugar, vinegar, fresh cilantro, salt, pepper

Directions:
Preheat oven to 375°F  In a skillet over medium heat, brown the meat and onion.  Pour off excess fat, then add garlic and sherry.  Boil down until the liquid is almost completely evaporated.
Add cinnamon, cloves, cumin and salt/pepper.  Stir in the tomatoes, sugar and vinegar and cook over medium heat until the tomatoes have reduced to a thick sauce.  Stir in the cilantro and almonds and set aside.
Roll out puff pastry into a thin layer on a lightly floured counter.  Cut the pastries into 8 six inch circles.  Place a tablespoon or two of the filling in the middle of one circle.  Brush the edge of the pastry with beaten egg, then fold in half and press the edges together to seal.
Press the tines of a fork along the sealed edges of the pastry to make the seal more secure.  Prick the top of the empanada with the fork, then place on a baking sheet.  Brush with beaten egg.  Repeat with the remaining pastry circles and filling.
Bake for 15-25 minutes, or until light golden brown on the outside and hot in the center.  Serve immediately with your choice of garnishes!  Enjoy!
Caramel Grilled Pineapple Sundaes


Ingredients:
pineapple, vanilla ice cream

Directions:
Peel, core, and slice pineapple into 3/4 inch to 1 inch thick rings.  If your pineapple is already cored and sliced in a way that makes it impossible to cut into rings, just cut into big wedges.  Pieces that are cut too small make it difficult to grill without losing pieces in the grill, as the pineapple will soften somewhat.
Grill on a lightly oiled BBQ grill grate over medium to high heat, turning once, until the pineapple has nice grill marks, is warm, and slightly softened.  Time will vary depending on your grill, but your eyes and your nose will tell you when it's ready!
Warm caramel ice cream topping in microwave according to package directions.
Assemble sundaes by placing a portion of pineapple in the bottom of each bowl.  Top with a large scoop of vanilla ice cream, end drizzle a large spoonful of warm caramel topping over the top, and serve immediately.
Enjoy the compliments from your guests.
Grin as they ooooh and aahhhh over what a genius you are!  :].
Butternut Squash Bread


Ingredients:
active dry yeast, warm water, milk, eggs, butter, margarine, sugar, salt, all-purpose flour

Directions:
In a mixing bowl, dissolve yeast in water; let stand 5 minutes.
Add squash, milk, eggs, butter, sugar and salt; mix well.
Gradually add 3 ½ cups flour; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes (5 mins in the mixer].
Place in a greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down.
Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.
Cover and let rise until doubled about 30 minutes.
Bake at 375 for 20 minutes or until tops are golden.
Remove from pans to cool on wire racks.
Caribbean Holiday Shrimp
Category: appetizers-and-snacks
By Sue

Skewer these spicy marinated shrimp with toothpicks to create a yummy appetizer. Toss them with greens to make a special salad.

Ingredients:
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger root
2  limes, juiced
2 cloves garlic, minced
1 tablespoon soy sauce
½ teaspoon white sugar
½ teaspoon crushed red pepper flakes
2 pounds large cooked shrimp, peeled, tails on
½ cup chopped fresh cilantro

Directions:
In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 138.4
Fat: 3.1 g
Saturated fat: 0.5 g
Carbohydrates: 2.9 g
Sugars: 0.7 g
Dietary fiber: 0.7 g
Protein: 24.1 g
Cholesterol: 221.3 mg
Sodium: 369 mg
Boracho Bean Soup or Frijoles a La Charra (Restaurant Style)


Ingredients:
pinto beans, bacon, onion, cilantro, tomatoes and green chilies, salt, water

Directions:
1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside.
2. Put (cut up] bacon pieces in skillet and fry until half done.
3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained] and saute approximately 4 minutes over medium heat.
4. Add to cooked pinto beans and blend. Serve hot.
Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it.
You can also add all ingredients (dry beans, etc.] to crockpot and cook on high for approximately 6 hours.
This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Beans that I like so much (Anita].
CAN BE FROZEN.
Breaded Pork Cutlet With Country Gravy


Ingredients:
buttermilk, all-purpose flour, black pepper, salt, margarine, all-purpose flour, salt, black pepper, milk

Directions:
Place cutlets between sheets of plastic wrap and pound thin.
Place in pan; cover with buttermilk and marinate 1 hour.
Combine flour, garlic salt, pepper, and salt in a bowl.
Dredge cutlets in flour; dip in buttermilk.
Place in a bowl of Japanese Bread crumbs and coat well.
Heat oil in skillet to 300 degrees Fahrenheit.
Place each cutlet in pan and fry 4 minutes each side, or until a light brown.
Take cutlets out of skillet and pat dry with paper towels.
Place in pan; cover with foil; and finish in a 350 degree Fahrenheit oven for 10 to 15 minutes.
For the Country Gravy:
Melt margarine in a pot and add flour to make a roux.
Cook roux over a medium flame, stirring constantly with a wire whip, until a very light brown.
Set aside for 5 minutes.
Scald milk and slowly add roux until sauce thickens.
Season with salt and black pepper.
To kick it up a notch, fry a piece of bacon, crumble it and add to gravy.
Crock Pot Coconut Spice Country Pork Ribs


Ingredients:
country-style pork ribs, dried tamarind, dried kaffir lime leaf, dried lemongrass, cinnamon, nutmeg, coconut milk, cornstarch, cold water

Directions:
Combine everything except the corn starch, water& ribs.
Mix well.
Place the ribs into your crock pot and pour in the liquid, cover and turn to low.
Cook on low 7-8 hours.
1 hour before serving mix the cornstarch and water, add to the crock pot.
stir well and allow to thicken.
You may have to turn the pot to high for a short period to get the sauce to thicken.
Serve with rice or noodles.
Martha Stewart Banana-Walnut Chocolate Chunk Cookies


Ingredients:
all-purpose flour, whole wheat flour, salt, baking soda, unsalted butter, sugar, light brown sugar, egg, vanilla, banana, old fashioned oats, walnuts

Directions:
Preheat oven to 375.
Combine flours, salt, and baking soda in a small bowl.  Set aside.
Put butter & sugars into bowl of electric mixer fitted with paddle.  Mix on medium speed until pale and fluffy.  Reduce speed to low.  Add egg and vanilla; mix until combined.  Mix in banana.  Add flour mixture, mix until just combined.  Stir in oats, chocolate chunks, and walnuts.
Using 1 1/2" ice cream scoop (I used my Pampered Chef small scoop] drop dough onto baking sheets lined with parchment paper, spacing about 2" apart.
Bake cookies (Martha recommends rotating sheets - I didn't do that] until golden brown and just set, 12-13 minutes.  Cool on sheets 5 minutes & transfer to wire rack to complete cooling.
Can be stored in airtight containers up to 2 days if not all eaten immediately.
Sweet Wheat Bread
Category: breakfast-and-brunch
By Wiebers

This bread is great with butter and/or jam. I sometimes use sunflower oil in place of vegetable oil.

Ingredients:
2 cups warm water (110 to 115 degrees F/43 to 46 degrees C)
¼ cup milk
¼ cup brown sugar
¼ cup honey
¼ cup vegetable oil
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour, or more as needed
4 teaspoons active dry yeast
1 teaspoon salt
1 tablespoon vegetable oil

Directions:
Whisk water, milk, brown sugar, honey, and 1/4 cup vegetable oil together in a bowl. Add whole wheat flour, all-purpose flour, yeast, and salt; stir until dough holds together. Turn dough onto a floured surface and knead until smooth. Pour 1 tablespoon vegetable oil into a bowl. Place dough into the bowl and turn to evenly coat with oil. Allow dough to rise until doubled in size, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Punch dough and knead 4 to 5 times. Divide dough in half and form each half into a loaf. Place loaves into 9x5-inch loaf pans. Allow to rise until dough is about 1 inch above the pan, about 30 minutes. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool slightly before slicing.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 10 mins
Yields: 24 servings

Calories: 101.7
Fat: 3.1 g
Saturated fat: 0.5 g
Carbohydrates: 16.9 g
Sugars: 5.3 g
Dietary fiber: 1.3 g
Protein: 2.2 g
Cholesterol: 0.2 mg
Sodium: 100.2 mg
Watermelon Basil Salad
Category: salad
By Chefthompson.com

A quick salad of watermelon and basil. The chili powder plays well with the sweetness of the melon.

Ingredients:
¼ cup basil leaves
4 cups 1/2-inch cubes watermelon
2 teaspoons lemon juice
¼ teaspoon kosher salt
¼ teaspoon chili powder

Directions:
Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons. Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon. Mix salt and chili powder together in a small bowl; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.

Prep time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 1.8
Carbohydrates: 0.4 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 121.8 mg
Apple Crisp Muffins


Ingredients:
flour, apples, sugar, salt, baking soda, cinnamon, applesauce, eggs, vanilla

Directions:
Preheat oven to 350. Spray 2 12- cup muffins tins with cooking spray., In large bowl, comine flour, apples, sugar, salt, baking soda and cinnamon., Stir in oil, applesauce, eggs and vanilla., Fill muffin cups to top., Bake for 30 minutes., Cool 5 minutes before serving.ENJOY!
Pink Sweeties (Pretty Pink Almond Cookies)


Ingredients:
butter, sugar, eggs, flour, baking powder, cream of tartar, salt, powdered sugar, half-and-half

Directions:
Cream the butter and sugar, adding eggs, one at a time.
Add the rest of the cookie ingredients.
Add a few drops of red food coloring to the dough, and swirl through mixture.
Thoroughly chill the dough, before rolling it into balls, and placing them on a greased cookie sheet.
Flatten balls slightly, and bake for 14 minutes in a 350 degree oven.
Mix glaze ingredients together, and pour over slightly warm cookies.
Let dry, and store in a tightly sealed container.
Green Chili and Monterey Jack Quesadillas


Ingredients:
poblano chiles, water, garlic cloves, fresh cilantro, flour tortillas, monterey jack cheese, salsa

Directions:
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.