Fruity Quesadilla Food

FRESH FRUIT QUESADILLAS

Steps:

• Heat grill to medium-high heat.
• Brush margarine onto both sides of tortillas; sprinkle evenly with combined sugar and cinnamon. Stack tortillas on microwaveable plate; cover with paper towel.
• Peel bananas; cut lengthwise in half. Grill 3 to 4 min. on each side or until warmed and slightly browned. Meanwhile, microwave tortillas on HIGH 30 to 40 sec. or just until warmed.
• Place bananas on tortillas; top with COOL WHIP. Fold in half.

HOT & FRUITY QUESADILLA

Steps:

• Divide the jam in half then spread on 2 tortilla shells. Leave about 1/2 inch on all the sides clean.
• Melt half the butter in a small frying pan over medium heat. Place one jam covered tortilla into the pan (jam side up). Cover with another plain tortilla.
• Cook until the bottom turns golden. Carefully turn over & cook the other side. Take out of the pan & cut into quarters. Serve warm.
• Repeat the previous steps for the other quesadilla.

LOBSTER QUESADILLA WITH TROPICAL FRUIT SALSA

Steps:

• In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.
• In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
• Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
• Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa.
• In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.

LOBSTER QUESADILLA WITH TROPICAL FRUIT SALSA

Steps:

• In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.
• In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
• Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
• Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa.
• 1 cup diced mango
• 1 cup diced papaya
• 1 cup diced pineapple
• 3 tablespoons chopped cilantro leaves
• 1/4 cup diced red onion
• 1/4 cup diced red pepper
• 1/4 cup honey
• 2 tablespoons lime juice
• In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.

DESSERT QUESADILLA

Steps:

• Lay 1 tortilla half on a clean work surface with the rounded side closest to you. Brush the edges of the tortilla with egg. Place 1 tablespoon of chocolate hazelnut spread in the center of the tortilla and place a piece of fruit or marshmallow on top. Fold one side of the tortilla half way over the filling so that the corner is in the 6-o'clock position, press to seal. Fold the other side over the filling so that the two edges overlap slightly and the corner is also in the 6-o'clock position, press to seal. The quesadilla will look like a triangle-shaped hand pie. Repeat with the remaining tortilla halves and fillings.
• Melt half the butter in a large nonstick skillet over medium heat and cook half of the quesadillas until deep golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate. Wipe the skillet clean and repeat with remaining butter and quesadillas. Dust with confectioners' sugar before serving.

FARMER'S MARKET VEGETARIAN QUESADILLAS

Steps:

• In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
• Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

GRILLED FRESH FRUIT QUESADILLAS

Steps:

• Lightly spray an electric grill with olive oil or a nonstick spray (i.e. Pam).
• Preheat grill to medium-low.
• Combine cream cheese, brown sugar and vanilla in small bowl and mix until smooth.
• Spread mixture on 2 tortillas.
• Divide apple or mashed banana between remaining 2 tortillas.
• Sprinkle with cinnamon.
• Cover with first 2 tortillas.
• Place, fruit side down, on grill.
• Cook for 1 1/2 to 2 minutes.
• Turn over carefully.
• Cook for another 1 1/2 to 2 minutes until crispy and browned.
• Let tortillas stand for a minute.
• Cut each tortilla into 4 wedges (you'll have 8 pieces).
• Enjoy.

FRUIT AND CINNAMON QUESADILLA

Steps:

• Spread cream cheese over tortilla.
• Top with strawberries and sugar on one side.
• Sprinkle with a dash of cinnamon and fold in half.
• Cook in a nonstick skillet coated with cooking spray for 2 minutes on each side.

BEST BREAKFAST QUESADILLA

Steps:

• Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
• Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
• Lightly butter one side of each tortilla.
• Warm a separate, dry skillet over medium-low heat.
• Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla. Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.