Ancho Chile Quesadillas

Remove stems and seeds from chiles. Place the chiles in a bowl, cover with warm water and soak until softened, about 15 minutes. Drain, pat dry and coarsely chop.

Combine Gruyère and Jack cheeses in a bowl.

Heat a large skillet over medium-high heat. Briefly heat tortillas in the pan, turning once, until warm. Keeping the rest wrapped tightly in a clean dish towel, lay 4 tortillas at a time out on a clean cutting board. Sprinkle 1 tablespoon cheese on half of each tortilla. Top with about 2 teaspoons of the chiles, then sprinkle with another tablespoon cheese. Fold closed. Repeat with the remaining tortillas, cheese and chiles.

Cook 4 quesadillas at a time in the pan over medium heat until crisp and golden on both sides, 3 to 5 minutes total. Cover to keep warm while you cook the next 2 batches. Serve immediately with lime wedges and/or salsa, if desired.