Quesadilla Cake Food

QUESADILLA CAKE

Steps:

• Preheat oven to 400° and grease an 8" or 9" springform pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes, then add garlic and spices and cook until fragrant, 1 minute. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.
• Return beef mixture to skillet over medium heat and stir in tomatoes and tomato paste. Cook 2 minutes more, then season with salt and pepper.
• Build cake: Place a tortilla on bottom of prepared springform pan. Top with a layer of beef mixture and a handful of both cheeses. Repeat for five layers total, ending with cheese.
• Bake until cheese is melty and tortillas are warmed through, 20 minutes. Let cool in pan 5 minutes.
• Garnish with desired toppings before slicing and serving.

SALVADORIAN QUESADILLA CAKE

Steps:

• Preheat oven to 400°F with rack in middle. Line bottom and sides of 9x5 loaf pan with parchment paper.
• Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
• Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
• Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using). Bake until a wooden pick or skewer inserted into center of cake comes out clean, 30 to 40 minutes.
• Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.
• Cooks' note:
• Cake keeps in an airtight container at room temperature 3 days.

CHICKEN SUIZAS QUESADILLA CAKES

Steps:

• Heat a grill pan to medium-high or heat an outdoor grill.
• Peel and rinse the tomatillos. Halve the tomatillos and thread onto metal skewers along with the onions, peppers and garlic. Spray the skewered ingredients with cooking spray and grill for 15 minutes. Scrape the charred ingredients into a food processor and add the cilantro, the lime zest, lime juice, honey, cumin and salt, to taste. Process to form a sauce - if too thick, add 1/4 to 1/3 cup water. Add the chicken and the sauce to a large bowl and toss together.
• Char the tortillas on a grill or over a flame burner. Spray a cake pan with cooking spray, then add a tortilla and top with 1/4 of the chicken mixture, 4 rounded teaspoon-sized dollops of creme fraiche or sour cream and some shredded Swiss and Monterey Jack. Add another tortilla and continue to build until you have 4 layers of chicken and cheese ending with a tortilla. Spray the top tortilla with cooking spray and put the pan in a preheated 400 degree F oven or on an outdoor grill with the lid down to melt the cheese, about 5 minutes. Put a plate over the pan and invert it onto a cutting board. Cut into 4 wedges and serve.

SALVADORIAN "QUESADILLA" CAKE

Steps:

• Preheat oven to 400°F with rack in middle. Line bottom and sides of pan with parchment paper.
• Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
• Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
• Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using). Bake until a wooden pick or skewer inserted into center of cake comes out clean, 30 to 40 minutes.
• Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.

EASY BAKE OVEN QUESADILLA

Steps:

• Cut a small flour tortilla into wedges small enough to fit the pan. Sandwich shredded cheese between two wedges and bake for 4-6 minutes or until cheese melts.

QUESADILLA

Steps:

• Heat oil in a nonstick skillet, add one tortilla. Layer with half the cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown., Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa if desired.

QUESADILLA SALVADORENA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.
• Combine sugar and butter in a large bowl; beat with an electric mixer on high speed until creamy. Mix in egg yolks until well blended. Mix in Parmesan cheese gradually. Add sour cream and baking powder; beat until batter is smooth.
• Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.
• Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
• Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.