Blue Cheese Quesadillas Food

BLUE CHEESE QUESADILLAS

Steps:

• In medium bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
• Heat oven to 375°F. Grease cookie sheet. In small bowl, mix all filling ingredients. Sprinkle over 4 tortillas; top with remaining tortillas, pressing down slightly. Place on cookie sheet.
• Bake 8 to 10 minutes or until cheese begins to melt and tortillas are slightly browned. Cut each into 8 wedges. Serve with salsa.

BUFFALO CHICKEN QUESADILLAS

Steps:

• Preheat oven to 350°. In a small bowl, toss chicken with wing sauce. In a large skillet, heat oil over medium-high heat. Add onion, celery, salt and pepper; cook and stir until onion is tender., Place two tortillas on an ungreased baking sheet; top with chicken and onion mixtures. Sprinkle with Mexican cheese and olives. Top with remaining tortillas. Bake 8-10 minutes or until golden brown and cheese is melted., In a small bowl, mix sour cream and blue cheese. Serve quesadillas with celery leaves, blue cheese sauce and, if desired, additional wing sauce.

BLUE CHEESE QUESADILLAS

Steps:

• Place cream cheese, blue cheese and green onions in food processor container; cover. Process until well blended.
• Spread each tortilla with 2 Tbsp. of the cream cheese mixture. Sprinkle shredded cheese over 5 of the tortillas; top with remaining tortillas, cream cheese sides down.
• Coat griddle or large skillet with cooking spray. Cook quesadillas 2 minutes on each side or until lightly browned on both sides. Cut each tortilla into 8 wedges. Serve warm with Pear Apple Chutney.

CHEESE QUESADILLAS

Steps:

• Brush 4 tortillas lightly on one side with the oil. Place 4 tortillas on the grill oiled side down. Top with cheese to taste and another tortilla on each. Turn quesadillas when bottoms are browned and cheese begins to melt. Brown on the other side. Serve hot.

BLUE CORN, MUSHROOM AND CHEESE QUESADILLAS

Steps:

• For the porcinis: Heat the oil over medium heat in a large, heavy frying pan. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the mushrooms and chiles and continue cooking until golden brown, about 5 more minutes. Season with salt and pepper. Add the cilantro and set aside.
• For the blue corn tortillas: In a bowl, mix the harina de maiz azul, masa harina and salt with the warm water using a wooden spoon until a dough is formed, about 2 minutes. Let stand, covered tightly with plastic wrap, for 2 minutes.
• Divide the dough into 12 parts. Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don't dry out. (If the dough does get too dry, add a little extra water.)
• Place a ball on a sheet of plastic wrap and cover it with another sheet. Flatten slightly with the palm of your hand, and then finish rolling with a rolling pin, working quickly and lightly. Flip the package over and repeat until an approximately 6-inch circle is formed. Repeat with all the dough balls.
• Preheat a flat griddle or pan to high heat.
• Peel away the top layer of plastic wrap, flip the package over gently and peel away the other piece of plastic wrap. Transfer to the griddle.
• Bake on the first side for about 30 seconds. Flip and bake on the second side for about 30 seconds. Flip once again. Remove from the griddle and keep warm.
• To assemble, spread with a quarter of the cheese on 1 tortilla. Garnish with a quarter of the mushrooms and top with another tortilla. Place on the griddle, turn the heat down to medium-high and press down gently. Cook until the cheese begins to melt. Flip the quesadilla, and heat for another minute. Repeat with the remaining ingredients. Serve with salsa if desired.

STEAK-AND-BLUE CHEESE QUESADILLA SALAD

Steps:

• Heat grill.
• To prepare vinaigrette:.
• Combine first 5 ingredients; set aside.
• To prepare the quesadillas:.
• Sprinkle steak with salt and 1/4 teaspoon pepper.
• Place the steak on grill rack coated with cooking spray, and cook 4 minutes on each side or until done.
• Let stand 5 minutes.
• Cut steak diagonally across grain into thin slices.
• Sprinkle 1/4 cup cheese evenly over each of 2 tortillas.
• Divide steak evenly over cheese; top with the remaining tortillas.
• Heat a large nonstick skillet coated with cooking spray over medium heat.
• Cook quesadillas 4 minutes on each side or until golden brown.
• Remove the quesadillas from pan, and cut each into 8 wedges.
• In a large bowl, pour the vinaigrette over lettuce, onion, and tomato; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.

BLUE CHEESE ONION QUESADILLAS WITH PAPAYA SALSA

Steps:

• Filling:.
• Heat two tablespoons of canola oil in a saute pan.
• Add onions, saute until caramelized and add the oregano.
• Transfer into a medium-size bowl and add the cheeses.
• Mix together, adding salt to taste.
• Let the mixture chill or become room temperature.
• Spoon an even amount of the mixture onto each tortilla.
• Heat remaining canola oil in pan, fold over each filled tortilla and place in pan.
• Saute tortillas until golden brown on both sides and the cheese is melted.
• Serve immediately.
• Enjoy!
• Salsa:.
• Place fruit and vegetables in a bowl.
• Add the lime juice, sugar and and salt.
• Toss the mixture and chill.
• Serve atop the Blue-Cheese Onion Quesadillas.
• Yield: 4 servings.

CHEESE QUESADILLAS

Steps:

• Place two tortillas on a greased baking sheet. Top each with salsa, cheese and remaining tortillas. Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into four wedges.

BLUE CHEESE QUESADILLAS

Steps:

• In medium bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
• Heat oven to 375°F Grease cookie sheet.
• In small bowl, mix all filling ingredients. Sprinkle over 4 tortillas; top with remaining tortillas, pressing down slightly.
• Place on cookie sheet. Bake 8 to 10 minutes or until cheese begins to melt and tortillas are slightly browned.
• Cut each into 8 wedges.
• Serve with salsa.

BEEF, BLUE CHEESE AND SPINACH QUESADILLAS

Steps:

• Stir together the beef and taco sauce.
• Lay 2 tortillas flat and divide beef mixture between them.
• Sprinkle each tortilla with half the cheese, half the spinach and half the red pepper flakes. Top each with a remaining tortilla.
• Put a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, a few minutes each side. Flip and repeat; remove to a plate and cover to keep warm.
• Repeat with the remaining ingredients. Cut each quesadilla into wedges and serve.