Cheese And Salsa Quesadillas Food

CHEESE QUESADILLAS

Steps:

• Lightly spread one side of each tortilla with butter; place four tortillas buttered side down on large skillet or griddle (may have to cook in batches).
• Whip cream cheese until fluffy; stir in onions, tomato and salt.
• Spread on tortillas in skillet to within 1/2-inch of edge; sprinkle on Colby Jack cheese and jalapeno.
• Top with remaining tortillas, buttered side up.
• Cook on medium heat until bottom is lightly browned, about 2 minutes.
• Carefully flip quesadillas over to brown other side.
• Remove from heat and cut into 4 or 6 wedges.
• Serve with sour cream, guacamole and/or salsa.

CHEESY QUESADILLAS

Steps:

• Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

CHEESE AND HOMINY QUESADILLAS WITH TROPICAL SALSA

Steps:

• Stir first 5 ingredients in medium bowl to blend. Season salsa with salt and pepper.
• Cook tortillas over gas flame until blackened in spots, about 30 seconds per side. Transfer to work surface. Sprinkle 4 tortillas with both cheeses and hominy, dividing equally; top with remaining 4 tortillas. Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 2 quesadillas in each skillet. Cook until bottoms are crisp and brown, pressing occasionally with spatula, about 2 minutes. Turn quesadillas over. Cook until bottoms are brown and cheeses melt, adding more oil as needed, about 2 minutes longer. Cut quesadillas into quarters. Arrange 4 quarters on each of 4 plates. Serve with salsa.

CHEESE AND SALSA QUESADILLAS

Steps:

• Spread 2 tablespoons salsa on half of each tortilla.
• Sprinkle with 1/4 cup each of the beans and the cheese.
• Fold tortillas over and press down lightly.
• In a large nonstick skillet over medium heat, cook tortillas, 2 at a time, pressing down lightly with the back of a metal spatula, for about 2 minutes per side, until lightly toasted and cheese is melted (or place directly on barbecue grill over medium heat until lightly toasted on both sides).
• Cut into wedges and serve warm with additional salsa.

CHEESE QUESADILLAS

Steps:

• Lay 6 tortillas on a work surface. Divide the cheese among the tortillas. (Its best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns, and adding more butter, as needed.
• While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato, and stir in the cilantro, hot sauce, and salt, to taste.
• Cut each quesadilla into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

JILLYRAY'S CHEESE QUESADILLAS WITH SALSA

Steps:

• Lay the tortilla flat on the cookie sheet. Sprinkle the cheese on one half of the tortilla. Try not to get it too close to the edge. Fold the tortilla in half over the cheese.
• Over medium heat, heat skillet and oil.
• With a spatula, gently transfer the tortilla to the pan, making sure none of the cheese falls out. Let the tortilla cook for about 2 minutes, until it is lightly brown. Take the spatula and gently lift the edge so you can check. When one side is brown, turn the tortilla over and cook the other side until it's brown and the cheese is all gooey.
• Use the spatula to put the quesadilla on the plate. Top it with sour cream and salsa. Enjoy!

BEEF QUESADILLAS WITH SALSA

Steps:

• Sprinkle steak with salt and pepper. In a large skillet, saute steak in 1 tablespoon oil until no longer pink. , Sprinkle 1/4 cup cheese over one side of each tortilla; top with 1/3 cup beef and remaining cheese. Fold tortillas over. , In another large skillet, cook two quesadillas in 1 tablespoon oil over medium heat for 1-2 minutes on each side or until cheese is melted. Repeat with remaining quesadillas and oil. Cut into wedges., In a large bowl, combine the salsa ingredients; serve with quesadillas. Cover and refrigerate remaining salsa.

CHEESE QUESADILLAS

Steps:

• Preheat the oven to 375°F.
• In a medium bowl, mix the cheeses, chili peppers, and scallions.
• Lightly oil a griddle and heat over medium heat. Add the tortillas, one at a time, and fry lightly until faintly colored on each side.
• Arrange 3 tortillas on a large baking sheet. Top each with one-third of the cheese mixture. Cover with the remaining tortillas and press together lightly.
• Bake for 10 minutes, or until the cheese begins to run. Cut into wedges and serve immediately.

GOAT CHEESE QUESADILLAS WITH TOMATO AND CORN SALSA

Steps:

• Grill Method:
• Spray one side of a tortilla with oil and place it, oiled side down, on the grill over medium-high heat. Top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Spray one side of a second tortilla with oil, and place it on top of the first, oiled side up. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the grill and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
• Camp Stove Method:
• Spray a large skillet with oil and warm over medium-high heat on the stove. Place 1 tortilla in the hot skillet, and top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Top with a second tortilla. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the skillet and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
• Make It at Home:
• Make it a meal by adding broiled shrimp. Preheat the broiler. Spread 1 pound of peeled shrimp in a single layer on a baking sheet, spray with olive oil, and season with salt and pepper. Broil, about 2 minutes, until the shrimp is cooked through. Split each shrimp in half lengthwise. Continue with preparation per the camp-stove method. Add 1/4 cup of the shrimp to each quesadilla along with the cheese and salsa.