Apple Jack Quesadilla Rachael Ray Food

QUESADILLAS CON QUESO

Steps:

• Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture.
• Combine the cheeses and set aside.
• To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts. Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro.
• Preheat the oven to 375 degrees F.
• Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes. Let cool. Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture.

SLOPPY BUFFALO JOES-RACHAEL RAY

Steps:

• Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.

APPLE JACK QUESADILLA (RACHAEL RAY)

Steps:

• Preheat oven to 250ºF.
• Wrap tortillas in a damp kitchen towel and cook in the microwave for a minute.
• Lay the warm, pliable tortillas out on a clean, flat, work surface.
• Spread one tablespoon of jelly over each tortilla.
• Sprinkle a small handful of cheese over on half of the tortilla and top that with an even layer of sliced apples.
• Top the apples with more cheese and fold the quesadillas in half to create half moons.
• In a skillet over medium to medium-high heat, drizzle some EVOO.
• Place the quesadillas one at a time in the hot pan and heat them on both sides until they are crispy and golden brown, and the cheese has melted, about 1-2 minutes per side.
• Transfer each cooked quesadilla to a baking tray in the oven to keep warm as you finish the others.
• Cut each quesadilla into quarters and serve.