Potato Cheddar Quesadilla Food

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.

GRILLED CHICKEN, NEW POTATO AND ROASTED GARLIC QUESADILLA

Steps:

• Preheat grill. Brush chicken with olive oil and season with salt and pepper to taste. Grill for 5 minutes on each side or until cooked through, remove and let rest. Toss potatoes in olive oil and season with salt and pepper to taste. Grill cut side down until golden brown, turn over and continue grilling until cooked through.
• Place 8 tortillas on a flat surface. Divide both cheeses among the tortillas. Slice chicken on the bias into 1/4-inch thick slices. Cut each potato half in half. Divide the chicken, potatoes, garlic and thyme among the 8 tortillas. Stack tortillas to make four. Top the four tortillas with the remaining four tortillas. Brush the top with olive oil and season with salt and pepper to taste. Grill, oil side down until golden brown. Carefully flip over and continue grilling until golden brown and the cheese has melted.

POTATO QUESADILLAS

Steps:

• In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and green onions. Top one half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas. , In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut into wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.

MASHED POTATO QUESADILLA

Steps:

• Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.
• Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

SMOKED CHEDDAR QUESADILLAS

Steps:

• Slice chicken breast into thin pieces and add spices,tossing to coat, refrigerate for about 30 minutes.Shred cheeses.
• Peel onion and slice in half,then slice the onion thin,place in skillet on med heat with 2T olive oil and caramelize,usually takes about 10-15 minutes.
• In a seperate skillet (I like to use my cast iron) add 2T olive oil,put on medium high heat till skillet gets hot,add chicken breasts and sear on both sides till done,you want the chicken to be blackened but not burnt,this should take about 5 minutes,just make sure the skillet is hot.
• To prepare the quesadillas butter one side of flour tortilla and place in skillet or griddle on medium high heat,butter side down.
• Add 1/3- 2/3c mexican blend cheese to tortilla, (sprinkling around the whole tortilla),then add the smoked cheddar,about 1/4c (do not overdo the smoked cheddar because it will be to strong).
• Add the chicken pieces (just handful or however much you like) to one side of the tortilla,like you are making an omelet,then follow suit with the onions,as much as you like.
• Fold tortilla over as in an omelet and"fry" till lightly brown and crispy,then flip over and do the other side.
• Slice into wedges and serve with sour cream,salsa,guacamole.
• This recipe will make 3-4 large tortillas,depending on how much ingredients you use per tortilla,the amount I have posted is only a guideline,use as little or as much as your liking.

MASHED POTATO QUESADILLAS

Steps:

• Skin potatoes.
• Boil Potatoes for 20 mins or until soft.
• Drain Water
• Mix Potatoes with beater.
• Add Sour Cream, butter, milk, salt, and chopped chives in with the mashed potatoes and mix.
• Put mashed potatoes on half of the tortilla shell and add shredded cheddar cheese on top of potatoes. Fold empty half on tortilla shell over the mashed potatoes.
• Put vegetable oil or butter in frying pan or skillet and place quesadilla in pan. Let cook for about 30 seconds then flip and let other side cook for about 30 seconds. This will make the tortilla shell crispy and yummy!
• If you have a quesadilla maker it makes it a little easier that cooking them in the frying pan.
• If you are really in a hurry you can substitute homemade mashed potatoes with BOB EVANS sour cream and chive mashed potatoes. I've made both ways and both are delicious!
• I Make these for my niece all the time, and she loves them!

POTATO & CHEDDAR QUESADILLA

Steps:

• Place a skillet over medium-high heat.
• Put a small amount of olive oil in a large preheated skillet.
• Spread mashed potatoes on one tortilla, and place it potato side-up in skillet.
• Top with shredded cheddar, spices, and any other optional ingredients that you are using.
• Top with the other tortilla and cover the pan.
• When cheese is melted & bottom tortilla is crisp, carefully turn over the quesadilla, and cook uncovered until the other tortilla is crispy (3-4 minutes).
• Slice into wedges, and serve with salsa or sour cream for dipping.