As You Like It Peppery Quesadilla Food

ASPARAGUS, BELL PEPPER AND MOZZARELLA QUESADILLAS

Steps:

• Arrange the asparagus in a microwave-safe dish, cover and microwave on high until crisp-tender, about 2 minutes. (If you don?t have a microwave, you can steam the asparagus instead.) Brush asparagus with 1 tablespoon of the oil.
• Heat a grill pan over medium heat. Grill the asparagus, flipping occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and then slice on the bias into 1-inch pieces. Sprinkle with salt and pepper.
• Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the peppers and cook, stirring frequently, until tender and slightly charred, 8 to 10 minutes. Transfer to a bowl and stir in 1/2 teaspoon salt and a few grinds of pepper.
• Lay a tortilla on a work surface and top evenly with 1/2 cup shredded cheese. Add 1/4 of the asparagus and 1/4 of the peppers. Fold tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve topped with guacamole, salsa, chopped scallions and sour cream.

QUESADILLAS WITH SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes.
• Add the bell peppers, onion, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add 1/3 cup each marinara sauce and water and cook, stirring, until the vegetables are lightly coated and the skillet is mostly dry, 3 to 5 minutes. Transfer to a medium bowl and carefully wipe out the skillet.
• Lay the tortillas on a work surface. Top one side of each tortilla with 1/4 cup mozzarella, 1/2 tablespoon Parmesan, one-quarter of the sausage-and-peppers mixture and another 1/4 cup mozzarella and 1/2 tablespoon Parmesan. Fold the tortillas over the filling and gently press.
• Brush the tortillas with the remaining 1 tablespoon olive oil. Working in two batches, cook the quesadillas in the reserved skillet over medium heat until browned, about 2 minutes per side.
• Warm the remaining 1 cup marinara sauce in a small saucepan or the microwave. Cut the quesadillas into wedges. Serve with the sauce for dipping.

EASY PEPPER JACK CHEESE QUESADILLAS

Steps:

• To assemble quesadilla, place one tortilla on a dinner plate. Arrange sliced cheese atop tortilla, leaving at least 1/2 inch space from the edge of the tortilla. Arrange sliced tomatoes atop cheese layer followed by another layer of cheese (remaining). Top with remaining tortilla.
• While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides.
• Brush 1 tbs. olive oil onto the griddle, covering the surface. Brush the remaining 1 tbs. olive oil onto the top exposed tortilla. Gently slide the quesadilla from the dinner plate onto the griddle (olive oil-less side down).
• Cook for 5-7 minutes or until bottom tortilla begins to brown. With a large spatula, gently but swiftly turn quesadilla to brown other side. Cook for 5-7 minutes or until bottom tortilla begins to brown. Remove to a cutting board and allow to cool for 5 minutes.
• Slice into quarters and serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole. For this particular recipe, I served it with my Easy Tex-Mex Tomato Soup.

CHORIZO AND RED PEPPER QUESADILLAS

Steps:

• Assemble quesadillas: Place 4 tortillas on a work surface. Dividing evenly, scatter chorizo, bell pepper, and scallions over each, leaving a 1/2-inch border all around. Sprinkle 1/2 cup cheese over each, and top with remaining tortillas. Press lightly to seal.
• Place 1 quesadilla on a paper towel. Top with another paper towel, a quesadilla, and a third paper towel. Microwave the 2 stacked quesadillas on high for 2 minutes or until cheese has melted. Carefully unstack quesadillas (they will be very hot), and remove paper towels. Place on a platter. Repeat with remaining 2 quesadillas.
• Cut each quesadilla into 4 wedges and serve with salsa, if desired.

PEPPER QUESADILLAS

Steps:

• Place a quarter of the Monterey Jack cheese on half of a flour tortilla. Top with 5 to 6 strips of red and jalapeno peppers. Place a quarter of the crumbled goat cheese on top of peppers, and fold tortilla in half. Press lightly to seal tortilla closed. Repeat process with remaining 3 tortillas, and set aside.
• Place a folded tortilla in a medium saute pan over medium heat, or on a grill over indirect heat, and cook 1 to 2 minutes on each side, until cheese is melted. Repeat with remaining tortillas.