Cheese Quesadillas With Grilled Peppers Food

CHICKEN QUESADILLAS

Steps:

• Cut chicken breasts into small bite size pieces. Heat oil over medium-high heat in a large heavy duty pan. Add the chicken breasts and taco seasoning to the pan. Sautee 4-5 minutes then add the bell pepper, onion, and garlic, sautee another 5 minutes or until the chicken is cooked through. Remove mixture from the pan and set aside.
• To the same pan, add ½ teaspoon oil and a tortilla, top with a handful of shredded cheese, and 1/4th the chicken mixture, then with more cheese. Fold the tortilla and cook on both sides until crispy and golden. Remove from the pan and repeat with remaining tortillas.
• To serve: Slice tortillas in half or thirds and serve with sour-cream, salsa, guacamole or your favorite dipping sauce.

GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS

Steps:

• Preheat an outdoor grill over medium.
• Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes.
• Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve.
• Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large nonstick 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 with guacamole, salsa, scallions and sour cream.

GRILLED PEPPER & CHEESE QUESADILLA

Steps:

• Place one tortilla on hot grill, sprinkle with half the cheese, cover with pepper strips, green onion and jalepeno pepper. Sprinkle the rest of the cheese over all, cover with second tortilla. Close grill and grill for about 6 minutes or until cheese is melted; remove to plate and cut into 4 triangles.
• Serve hot with salsa.

CHEESE QUESADILLAS WITH GRILLED PEPPERS

Steps:

• Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.
• Toss bell peppers, jalapenos and onions with olive oil.
• Grill vegetable mixture, tossing frequently, until tender and lightly charred (about 7 minutes).
• Cool down grill to low by spreading coals out or reducing flame.
• Coat one side of 3 of the tortillas with nonstick cooking spray.
• Spread 1/3 of the veggies on each tortilla.
• Top tortillas with cheese, place another tortilla on top of each and press firmly together.
• Spray tops of tortillas with nonstick cooking spray.
• Grill each quesadilla until cheese is melted and tortilla is lightly toasted (about 4 minutes).
• Flip and grill other side for 2 to 3 minutes.
• Remove from grill and keep warm.
• Repeat with remaining quesadillas (how many you can cook at once is dependant on the size of your grill).
• Cut warm quesadillas into wedges and serve immediately.

GRILLED QUESADILLAS

Steps:

• Preheat grill or grill pan to medium.
• Place half of the tortillas on the grill, and drop a quarter-cup of cheese in the center of each. Spread cheese as close to edges as possible.* Place a second tortilla on top of each.
• Grill until bottom tortilla is lightly browned and cheese begins to melt, about 1-2 minutes. Flip and continue cooking until browned on the other side.
• Cut into quarters and serve with salsa, sour cream, and guacamole.
• *Optional: Add grilled chicken or shrimp and/or sauteed onions and peppers at this step. Both will add flavor and texture, although the recipe is complete without them.

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.

GRILLED CHEESE QUESADILLAS

Steps:

• Combine cheeses. Lightly butter sheet of aluminum foil 3-4 inches larger than tortillas. Place tortilla on middle of foil; sprinkle one-thired of the cheese over tortilla, then one-third of the scallions. Top with second tortilla and press lightly together. Fold foil loosely over edge of tortillas, leaving most of the top exposed. Repeat with remaining tortillas, cheese, and scallions.
• When grill is waqrming and before it is hot enough to grill meat, place 1 or 2 foil packages, foil side down, on grill. (They can also be grilled under the broiler. Broil, foil side down, 6 inches from heat until cheese melts, about 4 minutes.) Grill until cheese melts, about 4 minutes. dlip packages and grill until top is lightly toasted, 1-2 minutes.
• Immediately cut each quesadilla into 6 wedges and serve hot. Grill remaining quesadilas.

GRILLED HAM & CHEESE QUESADILLAS

Steps:

• Lay the tortilla on a work surface, spread it with the mustard. Lay the ham on top to cover the whole tortilla. On one side of the tortilla lay the peppers, sharp cheddar and sprinkle the chopped green onion and jalepeno over. Fold the tortilla in half. Have the grill very hot, lay the folded quesadilla on the grill and press it down. Grill for about 6 or 8 minutes until the cheese melts, then flip it and grill the other side. Use a panni press if available and no need to flip.
• Remove to plate and slice in half. Spread half the salsa on each tortilla half.