Fresh salsa and guacamole should be used as condiments for quesadillas, not sandwiched between the tortillas, since their flavor is stronger and served cool.

Martha Stewart Living, May 2000

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Credit: Lisa Hubbard

Recipe Summary

Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the tomatillos, roasted poblano, cilantro, onion, and vinegar in the bowl of a food processor; pulse until finely chopped. Season with salt and pepper.

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