Categories: Sandwiches
Ingredients
- 1 tbsp. unsalted butter
- 1 tbsp. all-purpose flour
- 1 cup whole milk, room temp
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded Monterey Jack, divided
- 1 cup elbow macaroni, cooked as directed
- 8 (6-inch) corn tortillas
- 4 tsp vegetable oil, divided
- Chopped green onion, chopped fresh cilantro, crumbled queso fresco, and lime wedges, to serve
Directions
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In a medium saucepan, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk, salt and pepper; bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, about 2 minutes.
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Remove from heat; whisk in 1/2 cup Monterey Jack until melted. Stir in macaroni. Transfer to a bowl and let cool.
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Sprinkle 2 tbsp. Monterey Jack onto 1 tortilla. Spoon 1/2 cup macaroni mixture onto cheese. Sprinkle 2 tbsp. Monterey Jack onto macaroni mixture; top with 1 tortilla. Repeat with remaining tortillas, remaining Monterey Jack, and remaining macaroni mixture.
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In a large skillet, heat 2 tsp oil over medium-high heat. Cook 2 quesadillas until lightly browned, about 2 minutes per side. Repeat with remaining 2 quesadillas. Serve immediately with green onion, cilantro, queso fresco and lime wedges.