Farm Fresh Quesadillas Food

CHEESY CHICKEN QUESADILLA RECIPE

Steps:

• Place your top oven rack in the center position and preheat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper or Silpat baking mat.
• Add the cooked, shredded rotisserie chicken to a large bowl and set aside.
• In a smaller bowl, combine the sour cream and taco seasoning stir to combine.
• Add one-half cup of the seasoned sour cream to the shredded chicken and season with additional salt and black pepper. Gently stir to combine. Note: Reserve the remaining seasoned sour cream for serving.
• Heat a large skillet over medium heat. Add a chunk of butter and spread over the bottom of the skillet with a spatula as it melts. Add a tortilla to the hot skillet and toast on one side for about 1 minute, or just until golden brown. Note: We are only toasting one side of the quesadilla.
• Transfer the toasted tortilla to the prepared baking sheet, toasted side down. Carefully wipe out the skillet with a clean, damp cloth, then add another chunk of butter. Once the bottom of the skillet is coated, add a second tortilla.
• While the second tortilla is toasting, add one-sixth of the chicken mixture and one-quarter cup of the shredded cheese to one half of the non-toasted side of the first tortilla.
• Fold the tortilla over and press down with a spatula to set. Repeat until all tortillas are toasted and transfer them to your baking sheet.
• Place the baking sheet in the pre-heated oven for 8-10 minutes, or just until the cheese is melted and the quesadilla is heated through.
• Remove from oven and cool slightly before cutting each quesadilla into wedges. Serve with lime wedges, diced avocado (or guacamole), pico de gallo, and the remaining seasoned sour cream on the side.

THE GREATEST QUESADILLA

Steps:

• Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
• Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
• Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

VEGETABLE QUESADILLAS

Steps:

• Preheat oven to broil. Line a baking sheet with aluminum foil.
• Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
• Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.