Crunchy Quesadilla Stack Food

CHICKEN QUESADILLA STACK

Steps:

• Preheat oven to 425 degrees.
• Lightly coat baking sheet with veggie spray.
• Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
• Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
• Repeat layering two times.
• Top with remaining tortilla, pressing down slightly to help hold layers together.
• Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
• Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
• Meanwhile, combine sour cream and remaining cilantro in a small bowl.
• Cut quesadilla into 6 wedges, but do not separate them.
• Spread cilantro sour cream over top and spoon salsa in centre.

QUESADILLA STACK

Steps:

• Preheat oven to 350°F.
• Heat oil in a wok or large frying pan.
• Add onion, bell peppers, chili powder and cumin and stir fry until the onion has caramelized a little and the bell pepper has softened.
• On a cookie sheet (or a pampered chef pizza stone) place one tortilla. Layer with 1/3 of the turkey, 1/3 of the onion and bell pepper mix and 1/3 of the cheese. Repeat to make three layers and top with final tortilla.
• Bake in the oven for 15 minutes or until heated through.
• Slice into wedges and serve with salsa and sour cream as condiments.

PORTABELLA STACK

Steps:

• Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus.
• Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside.
• Clean mushroom and carefully remove stem.
• Slice the tomato, nice thick slices.
• To build the stack: Build the stack as the bottom of the mushroom browns.
• Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan.
• Sprinkle with salt, thyme and a few grains of reserved cayenne pepper.
• Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper.
• Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture.
• Sprinkle with salt, thyme and remaining few grains of cayenne pepper.
• Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit.
• Sprinkle with Parmesan cheese.
• Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted.
• Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
• Make one or repeat to make more.

CRISPY-EDGED QUESADILLA

Steps:

• Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
• Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
• Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

BONNIE'S QUESADILLA STACK

Steps:

• 1. Cook's Note: A word about corn tortillas. They are not all the same. I use the La Banderita brand because it is a very soft, white, corn tortilla that is very pliable and doesn't break -- so pliable it can be used for wraps without heating. It gets crispy, and it is never tough when fried.
• 2. Assemble all the ingredients before you begin and do the prep work before you fry the tortillas.
• 3. Prep the veggies and cheese. Dice the avocado. Finely dice the red onion, and cut each cherry tomato in half, then cut each half in half, drain the tomatoes very well on paper towels until no liquid remains. Grate the cheese.
• 4. Pour olive oil just to cover the bottom of a small skillet and heat until hot but not smoking. You should have just enough oil that when you put the tortilla in the oil it is not submerged.
• 5. Fry the corn tortilla on both sides until light golden brown. Don't over fry. You want it crispy, not tough.
• 6. Blot the cooked tortilla with paper towels and immediately sprinkle each fried tortilla lightly with kosher salt. Keep it covered and warm, until you have cooked three tortillas to make your stack.
• 7. Place the cooked tortilla on the plate and sprinkle with half the Tillamook cheese.
• 8. Add half the diced tomatoes.
• 9. Add half the finely diced onions.
• 10. Add half the diced avocado.
• 11. Next, pour about 2 teaspoons of green taco sauce over the avocado.
• 12. Add a second tortilla to the top
• 13. Repeat layers of remaining cheese, tomatoes, onions and avocado, including the 2 teaspoons green taco sauce on top of the avocado.
• 14. Add the third corn tortilla to the top to finish the Quesadilla Stack. Enjoy!
• 15. Who took a big bite out of my Quesadilla Stack?

ROASTED VEGGIE STACK

Steps:

• Preheat oven to 375 degrees F.
• Thinly slice the potatoes, keeping the skin on.
• Thinly slice the butternut squash as well, stopping when hitting the seeded base (the base will not be used).
• In a large pot, simmer the potatoes and squash slices for 10 minutes.
• Strain the slices and set aside.
• Thinly slice the tomato and the mozzarella.
• Prepare a baking pan by covering it with tin foil and greasing the bottom.
• For the layering of the stacks, it is imperative to put the butternut squash on the bottom. Also, I like to sprinkle some herbs between 2-3 layers. This is how I layer the stacks: squash, potato, squash, mozzarella, squash, potato, squash, tomato, mozzarella, potato, squash, tomato. You can layer it however best it works for you.
• Secure the stacks with toothpicks so they will not slip when in the oven.
• Drizzle in olive oil and balsalmic vinegar, and sprinkle with spices.
• Bake for at least 30 minutes or until stacks have melded together and the butternut squash is slightly soft to the touch.