Cowboy Quesadillas Food

COWBOY QUESADILLAS

Steps:

• Combine VELVEETA and RO*TEL in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 3 min. Stir in chicken and onions.
• Heat large heavy nonstick skillet on medium heat. Spoon about 1/2 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until quesadilla is golden brown on both sides. Remove quesadilla from skillet. Repeat with remaining tortillas and filling.
• Cut into wedges to serve.

COWBOY QUESADILLAS

Steps:

• Combine Velveeta and Rotel in 1 1/2 quart microwaveable bowl; microwave on high 3 minutes or until velveeta is completely melted and mixture is well blended, stirring after 2 minutes.
• Stir in chicken and onions.
• Spray large nonstick skillet with cooking spray and heat on medium-high heat; spoon about 2/3 cup chicken mixture onto half of 1 tortilla; fold in half.
• Add to skillet, cook 1 minute on each side or until golden brown on both sides.
• Remove from skillet.
• Repeat with remaining tortillas and filling.
• Cut into wedges.

COWBOY CHIPOTLE MANGO QUESADILLAS

Steps:

• Preheat the grill to medium.
• Arrange the peppers on the hot grill, turning them when the skin is charred and blistered, and all sides have been roasted. Remove the peppers to a bowl and set aside to cool. Scrape the flaking skins from the chiles and dice. Grill the green onions in the same way until lightly charred and wilted. Remove them from the grill to a cutting board and finely chop. Add the chiles, onion and the shredded cheeses to a medium bowl and mix well. Put 1 tortilla on top of well seasoned comal and spread it with some of the cheese mixture. Top with some Chipotle Pico de Gallo and cover with a second tortilla. After about 2 minutes carefully flip and toast the other side, about 2 to 3 minutes. The tortillas should be golden brown and the cheese should be thoroughly melted. Repeat with remaining tortillas and filling. Cut the quesadillas into quarters for single servings or into eighths for appetizers.
• Combine all the ingredients in a glass bowl and mix well. It is best to let this stand for at least 1 hour to allow the flavors to marry. Drain the salsa of excess liquid and refrigerate until ready to use.

COWBOY CAVIAR QUESADILLAS

Steps:

• For the cowboy caviar: Preheat a grill pan over high heat or prepare a grill for high heat and oil the grill grates. Place the corn on the grill pan or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board.
• When the corn is cool enough to handle, cut off the kernels and put in a medium bowl. Add the black beans, avocado, cilantro, tomatoes and scallions.
• Put the lime juice, olive oil, garlic and cumin in a small bowl. Season with salt and whisk together. Pour the dressing over the vegetable mixture and gently toss until coated. Allow to sit for 30 minutes.
• For quesadillas: Lay the tortillas on a work surface. Brush one side of each tortilla with oil. Flip and top one side of each tortilla in this order: 1/4 cup cheese, a healthy helping of cowboy caviar and 1/4 cup cheese. Fold the tortillas over the filling and gently press.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Working in two batches, cook the quesadillas until the cheese melts and the tortilla is lightly browned, about 2 minutes per side.
• Cut into wedges and serve with more cowboy caviar. Enjoy!

SMOKY COWBOY QUESADILLAS

Steps:

• Spread 2 tablespoons salsa over each of 4 tortillas.
• Top each of the 4 tortillas with 1/4 cup ham, 2 tablespoons corn, 1 tablespoon cilantro, 3 tablespoons cheese, a little sprinkle of salt and pepper if desired, and a tortilla.
• Heat a nonstick skillet over medium heat until hot.
• Add 1 quesadilla; cook 2 minutes on each side or until crisp.
• Repeat with remaining quesadillas.
• Cut each quesadilla into 6 wedges and serve.