Grilled Cheese Quesadillas Food

GRILLED CHEESE QUESADILLAS

Steps:

• For each quesadilla, spread tortilla with 3 tablespoons bean dip. Top with 1/2 cup cheese, 1 tablespoon cilantro and another tortilla.
• Heat large skillet over medium-high heat until hot. Place 1 quesadilla in skillet; cook 2 to 4 minutes or until bottom of tortilla is golden brown. Turn quesadilla; cook 1 to 2 minutes or until thoroughly heated and cheese is melted. Remove from skillet; place on cutting board.
• Repeat with remaining quesadillas. Cut each into 8 wedges. Garnish each with 1 jalapeño chile slice. Serve with salsa and guacamole.

GRILLED CHICKEN QUESADILLAS

Steps:

• Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
• Heat grill for medium-high heat.
• Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
• Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

GRILLED GREEN CHILI QUESADILLAS

Steps:

• Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
• Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.

2 MINUTE CHEESE QUESADILLAS

Steps:

• Place 1 flour tortilla on a large microwave-safe plate; sprinkle with Cheddar cheese. Place the second flour tortilla atop the Cheddar layer.
• Cook on high in the microwave until cheese is melted, about 1 minute.

GRILLED CHICKEN QUESADILLAS

Steps:

• 1.Prepare grill for medium heat. 2.Spread each tortilla evenly with cream cheese. 3.In small bowl, combine chicken, chilies, shredded cheese, bell pepper and onion; mix well. Spoon evenly over each tortilla. Fold each tortilla in half, pressing to seal. 4.Brush both sides of each quesadilla with oil. Grill 2 minutes on each side or until golden brown. 5.Cut quesadillas into wedges; serve with favorite Mexican toppings such as sour cream, guacamole and salsa.

GRILLED CORN, ZUCCHINI, AND BLACK BEAN QUESADILLAS

Steps:

• Grill the vegetables:
• Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
• While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8-10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.
• Make the salsa:
• Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.
• Assemble the quesadillas:
• Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
• Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
• Do Ahead
• Vegetables can be grilled, covered, and chilled for up to 3 days.

GRILLED QUESADILLAS

Steps:

• Heat gas or charcoal grill. Lightly spray one side of each tortilla with cooking spray. On unsprayed side of each of 4 tortillas, spread 1/4 cup beans. Sprinkle each evenly with 1/4 of the bell pepper, tomato, green chiles and cheese. Top each with remaining tortilla, sprayed side up; press down firmly.
• Place quesadillas on grill. Cover grill; cook over medium heat 6 to 8 minutes, turning once, until cheese is melted.
• To serve, cut each quesadilla into quarters. Serve with sour cream.

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 CAPRESE QUESADILLAS

Steps:

• Layer half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close. , Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.

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.

CHEESE QUESADILLAS

Steps:

• Brush 4 tortillas lightly on one side with the oil. Place 4 tortillas on the grill oiled side down. Top with cheese to taste and another tortilla on each. Turn quesadillas when bottoms are browned and cheese begins to melt. Brown on the other side. Serve hot.

GRILLED QUESADILLAS

Steps:

• In a bowl, mash beans along with 1/2 cup of the salsa with a potato masher.
• Spread mixture evenly over the 4 tortillas leaving a 1/2 inch border.
• In this order sprinkle mixture with onions, olives, coriander and, finally, cheese.
• Fold tortillas over and press to seal.
• Place on greased grill over medium-high heat and cook, turning halfway through, for 8 tp 10 minutes or until browned and crisped.
• Garnish with rest of salsa.

GRILLED CHEESE AND TOMATO QUESADILLAS

Steps:

• Preheat grill or skillet to high heat. Sprinkle each of 4 tortillas with 1/4 cup cheese. Cover with tomatoes; sprinkle with 1/4 cup cheese; top with 4 remaining tortillas. Grill until bottom tortilla is brown and cheese is melted. Flip; cook until brown, cheese is melted, and tomato is hot. Transfer to a cutting surface; cut into wedges.

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.

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.