Caribbean Quesadillas Food

CARIBBEAN QUESADILLAS

Steps:

• Place sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender. , Meanwhile, in a large skillet, saute onion and pumpkin pie spice in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until thickened. Mash beans slightly with a fork. Stir in sweet potato. Cook until heated through., Sprinkle bean mixture over one side of six tortilla. Top with 1/4 cup cheese and a rounded tablespoonful of chilies. Top with remaining tortillas. Cook on a griddle over low heat for 1-2 minutes on each side or until cheese is melted. , Cut into wedges; serve with sour cream and salsa.

CARIBBEAN CHICKEN QUESADILLAS

Steps:

• Combine the chicken with all of the ingredients except tortillas. Brush 1 side of each tortilla with vegetable oil.
• On the non-oiled side, top half of each tortilla with the chicken mixture and Fold in half.
• Cook in a large skillet or griddle over medium low heat for at least 3 - 4 minutes per side or until the cheese is melted and the tortilla is lightly browned.
• Cut each quesadilla into 3 wedges.
• Serve with salsa and sour cream, if desired.

QUICK CARIBBEAN QUESADILLAS

Steps:

• In a small bowl, stir together the honey mustard and pineapple preserves.
• Divide the mixture evenly between 4 of the tortillas.
• Spread evenly to within 1 inch of the edges. Distribute the Swiss cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas.
• Preheat the oven to 250 degrees F.
• Heat a large skillet over medium heat.
• Melt a small amount of the butter in the skillet, tilting the pan to cover the surface with butter.
• Place one of the quesadillas into the skillet, and fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side.
• Keep cooked quesadillas in a warm oven while you fry the remaining.
• To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple tidbits in the center.

CHICKEN QUESADILLAS

Steps:

• Place one tortilla in fry pan sprayed with cooking spray.
• Scoop one tablespoon of salsa onto tortilla and spread over to cover it (not too much).
• Layer 1/2 each of the cheese, chicken and green onion.
• Place another tortilla on top, spray tortilla with cooking spray.
• Heat until golden brown, then turn over and brown other side.
• Repeat with remaining tortillas and ingredients.
• Slice in pie wedges.
• Serve with salsa.

CARIBBEAN QUESADILLAS

Steps:

• Place the sweet potato in a microwave safe dish. Cover and microwave on high for 5 minutes or until tender and set aside.
• Meanwhile, in a large skillet, saute the onion, garlic, and pumpkin pie spice in oil until vegetables are tender. Stir in beans and broth.
• Bring to a boil. Reduce the heat, simmer uncovered, for 3 minutes or until thickened.
• Mash beans slightly with a fork and stir in the sweet potato. Cook until heated through.
• Layer six tortillas with 3/4 cup bean mixture, 1/4 cup cheese, and a rounded tablespoonful of chilies.
• Top each with another tortilla.
• Cook the quesadillas on a greased griddle or in two large greased skillets for 3 to 4 minutes on each side or until browned.
• Cut into wedges, serve with sour cream and salsa if desired.