| 1 | In a bowl, mix together the cheeses. |
| 2 | Lay the tortillas on a counter. |
| 3 | Divide the cheese mix into 6 portions and spread over half of each tortilla. |
| 4 | If desired, sprinkle about a tablespoon of salsa over each. |
| 5 | Arrange the chile strips evenly over the cheese. |
| 6 | Fold the tortillas over to enclose the filling and brush the tops with butter. |
| 7 | Preheat the oven to 350°F. |
| 8 | Place a dry griddle or cast-iron skillet over medium-high heat. |
| 9 | Place the tortillas buttered side down in the pan. |
| 10 | Cook until very light golden,a bout 1 minute. |
| 11 | Then brush the uncoated sides with butter and flip over. |
| 12 | Cook until golden, and transfer to a baking sheet. |
| 13 | When all the quesa- dillas are cooked, transfer the baking sheet to the oven and bake 10 min- utes, until the cheese begins to ooze. |
| 14 | Serve hot, whole or cut into wedges. |
| 15 | Note: manchego cheese: there are two kinds of manchego used in mexican cooking - and neither is the high-priced spanish variety sold in upscale cheese shops. |
| 16 | There is a hard variety (called viejo) and a soft, semifirm, golden one that is an excellent melter. |
| 17 | The soft one is used most often for cooking. |
| 18 | Monterey jack or muenster can be substituted. |
| 19 | Anejo cheese: also known as cotija, is a salty, crumbly white cheese, similar to feta in appearance. |
| 20 | Romano or washed and dried feta are good substitutes. |
| 21 | Panela cheese: is a mild, milky-tasting, fresh white cheese often sold in rounds. |
| 22 | A ricotta, farmer"s or dry cottage cheese can be substituted. |
| 23 | The reason mary sue and susan like to use one part manchego, one part panella and one-half part anejo is because they give a greater texture and flavor than just one cheese, but is not a hard-and-fast rule. |
| 24 | They both say to go right ahead and use whatever you happen to have in the kitchen, or experiment and come up with you own cheese mix. |
